1. 2 eggs
  2. 1 Carrots
  3. 1/4 Capsicum
  4. 1 onion
  5. 5 Long beans
  6. 1 Cup Rice
  7. 1 stock Celery
  8. Salt
  9. Chinese salt (pinch of)
  10. Ginger paste 1 teaspoon
  11. Garlic paste 1tbsp
  12. Oil/Butter
  13. Dark Soy Sauce (optional)


  1. Cook the rice and cool it, separate the grains individually.
  2. Use a food peeler to take off a thin layer of skin from the carrot, rinse it and cut the carrot in very small cubes.
  3. Rinse the capsicum and cut into small cubes.
  4. Take off the onion skin and cut the onions in either circles or small cubes.
  5. Rinse the long beans and cut it into small pieces.
  6. Rinse the celery and cut it into small pieces.
  7. In a bowl add the egg white and egg yellow, pinch of salt and beat well.
  8. Heat 1 tablespoon of oil in a frypan and pour the eggs. Keep stirring while frying to make the eggs into small pieces. Take it out of the fypan when cooked and keep it aside.
  9. Heat butter in a frypan and pour in half of garlic and ginger, add the carrots, capsicum, long beans and celery, stir fry these vegetables on high heat for about 1 to 3 minutes.
  10. Add the rice , eggs, salt, remaining garlic and ginger, onions chinese salt and stirr well (If you are planning to add soy sauce than you can do so now… only need to sprinkle 2 to 3 drops) . Cook this for 2 to 5 minutes and serve.
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