- 1/3 cup [80 mL] vegetable oil
- 1/2 cup [125 mL] very finely chopped onion
- 3 cups [750 mL] grated carrots
- 1 tablespoon [15 mL] freshly ground black pepper
- 4 cup [1 L] steamed rice
- 4 cups [1 L] chicken broth
- 1 tablespoon [15 g] sugar
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- Brown onion in hot oil.
- Mix in carrots, black pepper and steamed rice.
- Mix well; stir for a few minutes, over low heat.
- Pour in chicken broth, already mixed with sugar.
- Cover and cook, over low heat, until rice is tender.
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