- 2 eggs
- 1/2 teaspoon salt, divided
- 2 teaspoons lard
- 1/2 cucumber - peeled, seeded, and minced
- 2 cups cooked rice, chilled and broken apart
- 1/4 teaspoon monosodium glutamate (MSG)
- Beat eggs with 1 pinch salt in a bowl until frothy.
- Heat lard in a skillet over medium heat; cook eggs, stirring with a wooden spoon to break into small pieces, until set, about 5 minutes. Add cucumber; cook and stir until heated through, 2 to 3 minutes.
- Mix rice into egg mixture. Reduce heat to medium-low and cook, stirring often, until rice is heated through, about 5 minutes. Season with remaining salt and MSG.
04/06/2018
recipepes.com
Egg Fried Rice with Cucumber, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
