Ingredients:
3 tbsp Liorga Soybean oil
2 cups long grain rice
2 whole garlic cloves
2-3 bay leaves
1 small or 3⁄4 cup onion, diced
3 tablespoons vegetable oil
2 eggs, lightly beaten
2 tablespoon sesame oil
4 tablespoons soy sauce
Two drops soy sauce (for eggs)
Two drops sesame oil (for eggs)
2 spring onion stems, finely chopped
1⁄2 cup long beans finely chopped
1⁄2 cup bell pepper, finely chopped Salt, to taste
Preparations:
Wash rice thoroughly and parboil.
Add garlic cloves, bay leaves, and 2 dashes of salt to water and bring to a boil.
Add parboiled rice and boil till done. Discard garlic cloves and bay leaves. Set rice aside.
Mix beaten eggs with 4 drops of soy sauce and 4 drops of sesame oil.
In a small frying pan heat 1 tablespoon of vegetable oil, pour egg mixture and cook.
Once egg sets and puffs, turn over the other side and cook briefly; scramble the egg and set aside.
In a large frying pan or wok, heat 2 tablespoons of vegetable oil on medium heat; add onions and stir-fry until onions turn a nice translucent color about 5 minutes.
Add long beans and bell peppers; stir-fry for 2 minutes.
Add cooked rice and spring onion stems, tossing to mix well; stir-fry for 3 minutes.
Add 4 tablespoons of soy sauce, 2 tablespoons of sesame oil and scrambled eggs to rice mixture and fold in; stir-fry for 1 minute.
Check for seasoning, serve and enjoy.
