Taiwanese Rice Pan

Preparation :

Cook the long grain rice in plenty of water for about fifteen to twenty minutes, drain in a fine sieve, cool under cold running water and put away in the sieve. Cut leek into strips about 3 cm long cut ham into strips 3 cm long put peas in a colander and rinse under running water until thawed, drain in colander. Peel carrots, cut into 3 cm long pieces, cut these into narrow slices, cut strips from them. Rinse bean sprouts and spin dry China Clean cabbage, carve into individual leaves, rinse and cut into 3 cm long strips ( about 50 g ) Halve peppers, remove seeds, cut into 3 cm long strips. Halve chili pod, remove seeds and cut into narrow strips.

Soak Judas ears in water for 10 minutes, drain and cut in half according to size. Prepare all these ingredients in dessert bowls (long grain rice and peas in a sieve). Prepare the soy sauces and the sambal oelek. Cut the giant shrimps in half lengthwise and remove the intestines under running water, rub dry with household paper and season with a little salt and very little sweet soy sauce. Beat the eggs well in a small bowl.

Preparation :

In a wide pan, heat about 1/2 dl of sesame seed oil, fry the ham and leek for about 2 to 3 minutes, reduce the temperature, add the eggs, stirring continuously until they are set, the

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