Ingredients:
400 grams of leaf herbs - ground & take the water of 900 ml.
400 grams of rice - cleaned & drained.
A chicken egg
50 grams onion - sliced
2 cm ginger - sliced
20 grams of black pepper - ground
1 teaspoon salt
1 tablespoon cooking oil
How to Make:
1. Heat oil in a saucepan. Sauté onion, ginger, pepper and salt.
2. When the smell, add rice and water pennywort. Cook rice as usual.
3. When the rice is cooking, break the eggs and mix well with rice.
4. Tanak again until rice is really dry.
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