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Materials
• 1 Water Glass Rice
• 2 Cups of Water
• 2 eggs
• 1 Carrot, cut into strips
• 1 Pumpkin, cut into strips
• 2 Onions, Thinly sliced (in the shape of a half moon)
• ½ Bunch Spinach, Washed
• ½ Tablespoon Sunflower Oil
• ½ Tablespoon of Sesame Oil
• 1 Tablespoon of Hot Pepper Paste
• 1 Teaspoon Garlic Paste
• Salt
Fabrication
Wash the rice thoroughly with the help of a strainer and drain the water. Transfer the washed rice to a pan and add the water. Let the water boil over high heat. When the water starts to boil, close the lid of the pot and cook for 10-15 minutes on low heat. When the rice has absorbed the water, remove the pot from the stove and let it brew without opening the lid.
Heat the sunflower oil in a wok pan. Add the onions, zucchini and grated carrots and cook for about 8-10 minutes. While roasting vegetables, add 1/2 teaspoon of salt.
Add spinach to boiling water in a pot and boil for 1 minute. Drain the water and squeeze well with your hand to extract the juice from the spinach. In a bowl, mix the spinach well with garlic paste, a pinch of salt and a little sesame oil.
Add the roasted vegetables, spinach, chilli paste and 1/2 tablespoon of sesame oil over the rice. Mix all the ingredients well. Break the eggs in a lightly greased pan and cook until the egg whites are cooked for about 2-3 minutes. Finally, add the cooked eggs to the rice and mix all the ingredients thoroughly once again. Optionally, you can serve the eggs on the rice you take on the serving plate.