ingredients:
1 tablespoon butter
20 g onion, chopped
50 g red pepper, cut into small
50 g green pepper, cut into small
100 g of canned button mushrooms,
thinly sliced
3 tablespoons bottled tomato sauce
1 tablespoon bottled chili sauce
1 teaspoon dried oregano
1 / 2 teaspoon dried basil
1 sheet bayleaf
1 / 2 teaspoon pepper
1 tsp sugar
2 tsp salt
300 g white rice
Omelette, beat well:
2 chicken eggs
1 tablespoon cream / milk liquid
1 / 2 teaspoon pepper
1sdt salt
How to make:
Saute onion until wilted and
fragrant.
Add the peppers and mushrooms,
stirring until wilted.
Add the herbs, stir until boiling.
Add rice, stir until blended and
slightly dry.
Remove and serve with omelet.
omelet:
Heat the pan over low heat, pour the
egg.
Stir and blend until slightly lumpy.
With a spatula, fold egg in half. Remove, cover with plastic and press-press it
to form a pointed tip.
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