1 and 1/2 cups of rice
1 and 1/2 liters of chicken broth
3 green onions, finely chopped
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
To taste salt
2 tablespoons vegetable oil
1 and 1/2 cups of rice
1 and 1/2 liters of chicken broth
3 green onions, finely chopped
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
To taste salt
2 tablespoons vegetable oil
Cook the rice with three cups of water and salt until it's soft and dry
Spread the cooked rice on a 23x35 cm baking dish greased with oil
Press the rice firmly to form a layer about 1 cm thick
Put the dish in a preheated oven at 200°C for 30 minutes or until the rice is completely dry
Remove from the oven and let it cool covered. Reserve
In a large saucepan, cook the broth over high heat until boiling
Reduce the heat and add the green onions, soy sauce, and red pepper flakes
Season to taste
Cook for five minutes with the lid on, then turn off the heat and reserve
Before serving, heat some oil in a pan until it's hot enough that when you put a piece of bread in it, it will brown
Cut the cooked rice into small pieces and fry them in the hot oil until they're golden brown
Drain on paper towels
Serve immediately in the soup broth
Enjoy! 10 portions per serving., 315 calories per portion.
