Monday, December 10, 2007

Garlic and herb rice

2 tbsps chopped garlic
4 rice bowls of cooked rice
½ tsp salt
½ tsp white pepper
1 tbsp soy sauce
2 tsps chopped bunga kantan
1 tsp chopped fresh basil
1 tsp chopped parsley
2 tbsps oil

1. Brown garlic in oil in a wok over medium heat. Add the cooked rice, stirring quickly to avoid it sticking to the wok. Add salt and pepper and fry for one minute.

2. Sprinkle with two tablespoons of water and soy sauce. Fry for two minutes.

3. Dish out, then sprinkle chopped bunga kantan, basil and parsley over it, mixing them all up. Serve with the fish.

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