Τηγανητό ρύζι με αυγό 
Fried Rice with Egg
This is like a Mediterranean version of the classic Chinese dish, as I used ingredients commonly found in Greek cuisine. Even the soy sauce, which we usually add to the Chinese recipe, was replaced with balsamic vinegar and mustard. It's perfect for leftover rice and for now that we're staying home.
Fried Rice with Egg
This is like a Mediterranean version of the classic Chinese dish, as I used ingredients commonly found in Greek cuisine. Even the soy sauce, which we usually add to the Chinese recipe, was replaced with balsamic vinegar and mustard. It's perfect for leftover rice and for now that we're staying home.
Cooking Instructions
- 1
Boil the rice in 1 1/2 cups (375 ml) of salted water over medium-high heat until it absorbs the liquid. Transfer to a bowl, add pepper, and set aside to cool completely and dry, so the dish doesn't have a sticky texture.
- 2
In a well-heated pan, add the sunflower oil, onion, bell peppers, red pepper flakes, season with salt and pepper, lower the heat slightly, and sauté for 10 minutes.
- 3
In a bowl, beat the eggs with a fork and add them to the pan to cook, so they become like pieces of an omelet.
- 4
Add the rice, corn, balsamic vinegar, mustard, and margarine, and cook for another 3-4 minutes on high heat, until the rice sticks to the bottom of the pan, as if it's slightly caught. Serve while the dish is hot.
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