Fried Long Grain Rice with Vegetables and Egg – Otto Koch

Cook the long grain rice, then drain well.

Mix eggs and rice wine with a fork, season with salt and pepper, fry with half of the oil as omelets in a frying pan (the omelets should still remain juicy inside) and keep warm.

Heat the remaining oil in a wok. Add the long grain rice and onions to the wok and stir-fry for about five minutes. Season with pepper and a good dash of soy sauce, fold in the clear soup, adding salt if necessary.

Stir the cucumber cubes and freshly chopped coriander leaves into the long grain rice, heat briefly and serve with the omelets.

A sweet chili sauce goes well with this.

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