Recipe of Quick Emre’s Fried Rice (with a Turkish Twist)
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, How to Make Quick Emre’s Fried Rice (with a Turkish Twist). One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Emre’s Fried Rice (with a Turkish Twist), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Emre’s Fried Rice (with a Turkish Twist) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Emre’s Fried Rice (with a Turkish Twist) is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Emre’s Fried Rice (with a Turkish Twist) estimated approx 30 mins (if you have cooked rice).
To begin with this recipe, we must prepare a few ingredients. You can cook Emre’s Fried Rice (with a Turkish Twist) using 11 ingredients and 4 steps. Here is how you can achieve that.
Everybody knows this is a classic for Korean, Japanese and Chinese culture and we all love it. I add sucuk as protein and that’s the twist. Hope you try and like it!
Ingredients and spices that need to be Prepare to make Emre’s Fried Rice (with a Turkish Twist):
- 1 cup rice (180 grams)
- 50 grams sucuk
- 1 carrot
- 1-2 onion(s)
- 2 green peppers
- 1 handful corn kernels
- 3 eggs
- 4 tbsp olive oil
- 1 chicken stock tablet
- 1 tsp ground black pepper
- 1/2 tsp dried thyme
Instructions to make Emre’s Fried Rice (with a Turkish Twist)
- Put rice, chicken stock tablet and a cup of water in a pot. Cook it on low heat until you get a fluffy texture.
If you have leftover rice, use that with this recipe. Or rest your cooked rice for a day in the refrigerator. Trust me, it tastes much better and the texture is so good. It won’t get mushy. - Chop the onion, carrot, green peppers, and sucuk.
Put a tablespoon olive oil into a deep pan. Crack the eggs in a bowl, add a pinch of salt and whisk with a fork. Then scramble the eggs and set aside.
- Put the remaining oil into the same pan and add vegetables until they’re soft. Add sucuk later, it crisps up easily, don’t make it go dry. And add the scrambled eggs.
Add a pinch of salt, black pepper and dried thyme.
Stir fry all the garnishes a little bit before adding the rice.
- Add the rice and go on stir frying until rice gets warm and all of the flavors are combined.
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