First, I started with preparing the rice, an essential step in this recipe, to create a delicious base. I measured 200 g of rice, which I quickly rinsed under cold water to remove impurities. Then, I added 1200 ml of water and a teaspoon of salt to a pot. I brought everything to a boil over medium heat, making sure to stir occasionally. The rice should boil until it becomes 'al dente', meaning it should be soft but still have a firm texture. After boiling, I drained the rice and rinsed it under a stream of cold water. This step is important as it helps remove excess starch, preventing the rice grains from sticking together. I let it drain to remove excess water.
To add extra flavor, I used canned peas. I opened the can, rinsed the peas under cold water to remove salt and preservatives, then let them drain. In the next step, I beat a few eggs in a bowl, adding a pinch of salt for flavor. I peeled and finely chopped half an onion, which I added to the bowl with the eggs, mixing the ingredients well.
In a heated pan, I added 6 tablespoons of peanut oil. When the oil started to sizzle, I poured in the egg and onion mixture. I let everything fry, stirring occasionally, until the eggs turned golden. I diced prosciutto cotto into small cubes and added it to the pan, mixing it with the eggs. After a few moments, I added the peas, continuing to fry the mixture for a minute, then I turned off the heat.
In another pan, I put 2 tablespoons of peanut oil, adding the other half of the onion, which I let sauté over medium heat until it became translucent. Then, I added the boiled rice, mixing it with the onion to combine the flavors. After a minute, I added a full tablespoon of soy sauce, which I dissolved in a quarter cup of water, making sure the sauce wasn’t too thick. The last step was to add the egg mixture with peas and prosciutto over the rice, carefully mixing everything to evenly distribute the ingredients and create a savory dish full of flavors.
To add extra flavor, I used canned peas. I opened the can, rinsed the peas under cold water to remove salt and preservatives, then let them drain. In the next step, I beat a few eggs in a bowl, adding a pinch of salt for flavor. I peeled and finely chopped half an onion, which I added to the bowl with the eggs, mixing the ingredients well.
In a heated pan, I added 6 tablespoons of peanut oil. When the oil started to sizzle, I poured in the egg and onion mixture. I let everything fry, stirring occasionally, until the eggs turned golden. I diced prosciutto cotto into small cubes and added it to the pan, mixing it with the eggs. After a few moments, I added the peas, continuing to fry the mixture for a minute, then I turned off the heat.
In another pan, I put 2 tablespoons of peanut oil, adding the other half of the onion, which I let sauté over medium heat until it became translucent. Then, I added the boiled rice, mixing it with the onion to combine the flavors. After a minute, I added a full tablespoon of soy sauce, which I dissolved in a quarter cup of water, making sure the sauce wasn’t too thick. The last step was to add the egg mixture with peas and prosciutto over the rice, carefully mixing everything to evenly distribute the ingredients and create a savory dish full of flavors.
Ingredients
-200g long rice -125g cooked ham -250g peas -1 onion -3 eggs -salt -8 tablespoons of peanut oil -1 tablespoon of soy sauce