1tsp
- 0.005l
- 5ml
- 1⁄3tbsp
- 0.021cup
- 0.009pint
groundnut oil for onion
|
heat in wok until very hot |
brown |
get smoking hot |
stir fry for 30secs |
spread out |
pour in |
stir fry |
stir in |
| 1 small onion |
finely chopped |
1tsp
- 0.005l
- 5ml
- 1⁄3tbsp
- 0.021cup
- 0.009pint
groundnut oil for rice
|
| 25 cm pan |
warm over med heat |
add |
add |
stir once |
turn heat to lowest |
cover and leave untouched for 15mins |
remove from heat and cover with tea-towel for 5-10mins |
transfer to bowl and fluff with fork |
leave until cold |
|
100g
basmati rice
|
225ml
- 0.225l
- 15tbsp
- 45tsp
- 0.951cup
- 0.396pint
water
|
boil |
0.5tsp
- 0.003l
- 2.5ml
- 0.167tbsp
- 0.011cup
- 0.004pint
salt
|
| 2 large eggs |
beaten |
| 1 spring onion |
split lengthways and finely chop |
2tsp
- 0.01l
- 10ml
- 2⁄3tbsp
- 0.042cup
- 0.018pint
soy sauce
|