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“The rice can be cooked in chicken stock the day before and stored in the refrigerator. Use two cups of stock for every one cup of uncooked rice.”
READY IN:
40mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pan, heat the olive oil to fry and scramble the beaten eggs. Keep aside.
  2. In a wok heat the 3 tbsp of oil and when it's hot (not smoking) add the garlic and onion (bulbs only).
  3. Stir-fry till the garlic is translucent and soft, but do not let it burn.
  4. Add the rice and shoots and mix well.
  5. Add the scrambled egg and the rest of the ingredients, ending with the sauces. Mix well till all ingredients are heated through.

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