EGG RICE MIX

Ingredients:

75 ml cooking oil, for sauteing
6 cloves garlic, finely chopped
4 cm ginger, finely chopped
200 g onions, chopped
10 cm cinnamon
4 item cardamom
6 pimento grains
200 g fresh hioko mushrooms, sliced ​​1/2 cm
Pera 800 g rice / long grain
800 ml of broth
2 tsp salt
4 pandan leaves
40 quail eggs, boiled, peeled
3 stalks celery, chopped
fried onions for topping
Saute with 1 tablespoon margarine
100 g frozen peas
100 g red pepper, cored, sliced ​​round 1 cm

How to make:

1. Heat oil in a skillet over low heat,
     saute garlic and ginger until fragrant, add onion,
     cinnamon, cardamom, and cloves, and cook until fragrant.
     Enter the mushrooms, saute until wilted, then
2. Enter the rice, pour the broth, apply salt and pandan leaves.
    Increase heat, cook while stirring until all water is absorbed into the rice, remove from heat.
3. Boil water in a saucepan, put the rice into it aron, steam for - / + 40 minutes until cooked, remove from heat.
4. Mix the rice is still hot with eggs, peas and peppers stir,
    and chopped celery, mix well in a container. Finally, sprinkle fried onions and serve.

Cooking time: - / + 960 minutes
Level of Difficulty: Easy
For: 8 people