About this recipe:This dish is a great way of making use of leftover rice. Scrambled eggs are stir-fried with cucumber and rice, then seasoned and served. Feel free to use oil instead of lard and substitute in any vegetables you prefer.
Serves: 2 - 3
1/2 teaspoon salt, divided
2 teaspoons lard
1/2 cucumber, peeled, seeded and finely chopped
300g cooked rice, cold and broken up
1/4 teaspoon monosodium glutamate (MSG)
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Method Prep:10min › Cook:10min › Ready in:20min
In a medium bowl, beat the eggs with a pinch of the salt until frothy.
Heat the lard in a frying pan until it melts. Scramble the eggs until set, using a wooden spoon to break the eggs up into small pieces.
Add the cucumber and stir-fry. Add the rice and turn down the heat to medium-low; stir and fry for 5 minutes more.
I've never had any fried rice like this before and I loved it! I used oil instead of lard, but that was my only change...simple, delicious and surprisingly flavorful! I will def be making this again~YUM! Thanks for sharing. - 05 Feb 2015