Name: Egg Fried Rice
Ingredients: 1 350 gram lon grain rice; 2 tb Groundnut oil; 100 g Frozen peas; thawed; 1 ts Salt; 1/2 ts Ground black pepper; 2 Eggs; beaten; 2 ts Sesame oil; 4 Spring onions; finely chopped

Prayer can no more be divorced from worship than life can be divorced from breathing. If we follow his impulse, the Holy Spirit will always lead us to pray. When we allow him to work freely, he will always bring the Church to extensive praying. Conversely, when the Spirit is absent, we will find excuses not to pray. We may say, “God understands. He knows I love him. But I’m tired. I’m so busy. It’s just not convenient now…” When the Spirit is absent, our excuses always seem right, but in the presence of the Spirit our excuses fade away.

Robert Kendall

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Food &, Drink	4	servings

INGREDIENTS

1		350 gram lon grain rice
2	tb	Groundnut oil
100	g	Frozen peas; thawed
1	ts	Salt
1/2	ts	Ground black pepper
2		Eggs; beaten
2	ts	Sesame oil
4		Spring onions; finely chopped

INSTRUCTIONS

1 Cook the rice in a pan of boiling salted water for about 10 minutes until
almost tender. Drain and rinse with boiling water. Spread out onto a large
plate and cool completely in the fridge to help keep the grains separate.
2 Heat a wok until hot and slightly smoking. Swirl in the oil, add the rice
and stir-fry for three minutes. Add the peas, salt and pepper and stir-fry
for another five minutes over a high heat.
3 Mix the eggs with the sesame oil in a small bowl. Pour into the wok in a
thin stream, stirring all the time and stir-fry for a minute.
4 Add the spring onions and stir-fry for another 1-2 minutes until the eggs
have set. Spoon into serving bowls or turn out on to a plate to serve.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

A Message from our Provider:

“He who angers you, controls you!”