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Prepare rice the usual way with garlic, water and salt.
Lightly beat eggs. Add 1 tablespoon milk and season with salt and pepper. Heat oil in a skillet, pour egg mixture and tilt skillet to cover bottom. Cook at moderate heat. Remove egg tortilla from skillet, once cooked and cut in ½ inch (1cm) pieces. Set Aside.
Fry bacon in a greaseless skillet at medium heat until cooked but not crispy. Remove from skillet and drain in paper towel. Fry garlic and ginger in the bacon skillet, raise heat, add green onion and red pepper. Cook for a few minutes. Add soy sauce, chicken, egg tortilla and monosodium . Combine well. If mixture is too dry, add 1 tablespoon of boiling water.
Add rice, combine and serve immediately.
COMPLEMENTARY DISHES
Chicha Morada
Puffed parmesan cheese and onion appetizers
Artichoke flan
Creamy mango sorbet
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