Egg Fried Rice
|Long grain rice||2 Cup (32 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Vegetable oil||3 Tablespoon|
|Fresh vegetables||3 Cup (48 tbs), chopped|
|Eggs||5 , lightly beaten|
In a large saucepan, combine first 7 ingredients.
Bring to a boil.
Simmer 20 minutes.
In a wok or large skillet, heat 1 tbsp (15 mL) oil.
Stir fry vegetables until tender crisp.
Add 1 tbsp (15 mL) oil into wok.
While stirring, cook eggs.
Set aside with vegetables.
Pour remaining oil into wok.
Add rice, vegetables and eggs.
Stir fry to reheat mixture.