Garlic Fried Rice
2 cups of rice-cooked in well salted water, rinsed and cooled
In a large wok, heat a knob of butter and oil. Fry until lightly golden—a pod of garlic thinly sliced or hand chopped.
Immediately, add 1/3 cup of mirin and a dash of sesame oil. Add half the rice and keep tossing. Add more and keep tossing. Put it into 4 bowls.
In the same hot pan, heat a dash of butter and oil. Now add a well beaten egg, with a teaspoon of cold water and a dash of salt. Keep moving the pan to ensure the omelette is as thin as possible.
Flip it over onto a large platter. Roll the egg lightly and cut into ribbons. Divide into 4 and sprinkle the bowls of rice with the egg. Serve.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.