Fish Egg Rice

Name: Fish Egg Rice
Cuisine: American
Ingredients: 2 eggs per kilo of cooked rice; 1 toasted or fried fish any variant; 1/2 table spoon salt per 2 kilos of cooked rice; 1 whole powdered seasoning; 3 cloves Garlic; 1 can Green Peas; 1 can kernel corn or 1 whole corn turned into grain; 1 table spoon canola or olive oil per 2 kilos of cooked rice; Carrots

Aldrich Uy @cook_11815162

Fish Egg Rice

Aldrich Uy @cook_11815162

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Ingredients

2eggs per kilo of cooked rice
1toasted or fried fish any variant
1/2 table spoonsalt per 2 kilos of cooked rice
1whole powdered seasoning
3 clovesGarlic
1 canGreen Peas
1 cankernel corn or 1 whole corn turned into grain
1 table spooncanola or olive oil per 2 kilos of cooked rice
Carrots

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Steps

1

Heat the wok which contains 3 cloves of Garlic and (Canola or Olive) oil until the garlic turned into golden brown
2

Turn the fire to low
3

Add the rice to the wok and stir until rice turned into golden brown
4

Add the carrot (stripe or chop into cubes), green peas and the fish (remove the bones of the fried fish and turn into shreds first before adding it to the wok)
5

Stir until you smell the aroma of the garlic and the oil
6

Add the eggs (not boiled eggs) to the wok and stir it with the rice at the low fire for two to three minutes until the rice turned into yellow like the picture above