Recipe #4996
Jasmine Rice and Scrambled Egg
| Preparation: | 5 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 10 min |
| Total: | 25 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Rice |
| Source: | Chef Robert Villeneuve |
Wine & food pairing
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Recipe ingredients
- 350 ml (1 ¼ cup) jasmine rice
- 350 ml (1 ¼ cup) water
- 2.5 ml (½ teaspoon) salt
- 1 scrambled egg
Preparation
Rinse the rice well in cold water until the water is clear.
Bring the water to a boil, add the salt and the rice, lower the heat to low.
Cover and cook for 10 minutes. Important: do not lift the cover.
Remove from heat and let stand for 10 minutes covered.
Remove the cover and separate the grains, add the scrambled egg and mix well.
Suggestion
Standing time: 10 minutes* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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