Crock-Pot Express CPE210, Быстрый старт и книга рецептов, Страница: 35 / 40

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Press BROWN/SAUTÉ ; heat 1 tbsp oil on HIGH . Crack eggs into
Cooking Pot; cook and stir 45 seconds to 1 minute or until eggs are
scrambled but still moist. Remove to small bowl; set aside. Wipe the
Cooking Pot clean.
Press BROWN/SAUTÉ ; heat 1 tbsp oil on HIGH . Add chicken,
chopped onion, carrot and garlic; cook and stir 2 minutes. Stir in
rice, water and 1/2 tsp salt. Secure lid. Press
RICE/GRAINS , set
temperature to HIGH and time to 6 minutes. Make sure Steam
Release Dial is in the “Seal” (closed) position. Press START/STOP .
When cooking is complete, quick release pressure.
Press BROWN/SAUTÉ ; stir in soy sauce, peas and ginger. Move rice
to one side and add remaining 1 tsp oil to bottom of Cooking Pot.
Cook 4 to 5 minutes or until mixture is well blended, all liquid is
absorbed and bottom is beginning to brown, stirring occasionally.
Stir in eggs and spring onions. Sprinkle with sesame seeds.
2 tbsp oil plus 1 tsp vegetable oil,
divided
3 eggs
1 kg chicken breast, cut into 2cm
pieces
1 brown onion, diced
1 red capsicum, diced
2 carrot, diced
4 cloves garlic, minced
1-1/2 cups uncooked rice,
rinsed well
1-1/2 cups water
1/2 tsp salt
4 spring onions, thinly sliced
1 cup peas
6 tbsps soy sauce
1 tsp minced fresh ginger
Salt and black pepper
INGREDIENTS: DIRECTIONS:
COURSE:
MAIN
PREP TIME:
20 MINUTES
COOK TIME:
10 MINUTES
YIELDS:
4 SERVINGS
(6 CUPS)
Chicken
Fried Rice