Long grain
rice 1 kg (soaked in water for 20 minutes)
Eggs 4 whipped
Spring onion
leaves 1 cup finely chopped
Garlic water 2
tbsp
Carrots 3
finely chopped
Soya sauce 2
tbsp
Black pepper 1/2
tsp
Ajinomoto 1/2
tsp
Cinnamon 1
inch piece (roasted and powdered)
Salt to taste
Dalda or your
choice of cooking oil 1 cups
Heat
oil in a large pan. Add garlic water and immediately pour in
the whipped eggs, stir for 2-3 minutes. Add chopped spring
onion leaves, carrots, salt, black pepper, Soya sauce and
vinegar. Stir again for two minutes.
Meanwhile drain all the water from the rice. Add rice to the
pan and carefully stir for 3-4 minutes until rice begins to
change in color. Add 4 measured cups of water and powdered
cinnamon. Cover the rice with a tight fitting lid. Lower the
heat and cook for about 15-20 minutes, until the water has
been completely absorbed and the grains are separate. Gently
fork the rice, gradually working down to the bottom. Serve
hot.
