Rice Pan Special

A bean recipe for every taste:

Put the long grain rice in a saucepan of boiling hot water and make 15 min. Drain the water, rinse under cold water and drain again thoroughly.

Heat 1 tbsp of the vegetable oil in a preheated wok.

Add the beaten eggs and another tsp of oil. Slightly tilt the wok to make a thin egg pancake.

Brown lightly on the bottom, then flip to the other side and toast the other side for 1 minute. Lift out of the wok, set aside, and cool.

Heat the remaining oil in the wok, add the garlic and ginger and sauté for 30 seconds. Add the bean sprouts, green onions, peas, ham, and crab tails. Sauté for 2 minutes.

Stir in the soy sauce and long grain rice and cook for another 2 minutes.

Transfer the long grain rice to serving plates. Roll up the egg pancake, cut into very fine strips and garnish the long grain rice with them.

Serve immediately.

Meat and fish includes.

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