Chinese pilaf recipe

First, put water and vinegar in a medium size pot to boil the rice. When it boils, throw the rice, boil it for 8-10 minutes, and turn off the stove before the rice is completely soft. Drain the rice and set aside.

On the other hand, add the onion, carrot and finely chopped white onion in a large pan and fry in its own water for 2-3 minutes. Then sprinkle the salt and pepper, add the oil and add the rice. Cook together for another 4-5 minutes, then add sesame and soy sauce.

For the sauce, grate one natural ginger very finely into 1 tea glass of red wine vinegar and add it. Add flavor by drip this sauce into the vegetable rice little by little.

In the meantime, drop a little oil into another pan, break the eggs, cook until the yolk is solid, and turn off the heat. Now put these eggs into the pilaf with vegetables and mix them together for 2-3 minutes and cover the heat. If you like vegetables too cooked, the roasting time can be extended.

You can also add meat to the rice if you wish. For this, sauté the finger-chopped chicken or tenderloin in a low-oil pan for 5-6 minutes. Add a little salt and pepper, fry for 5-6 minutes more, turn off the heat. If you want a lot of cooked meat, cook it longer, but while roasting, add a little more oil so the meat doesn’t burn.

Prepare a mustard sauce for meat as well. In a deep bowl, mix 1 teaspoon of ready-made raw cream with 2 tablespoons of soy sauce and 1 tablespoon of mustard and whisk well. At the end, add 1 teaspoon of salt and 1 teaspoon of black pepper and whisk well with a fork or in a food processor.