Oriental rice

  • difficulty


  • 300 g Riso Parboiled
  • 100 g slice smoked bacon
  • 2 eggs
  • 3 tbsp soy sauce
  • 30 g Butter
  • 2 tomatoes, ripe and firm
  • 200 g shelled peas
  • salt and pepper
Riso Parboiled


Blanch the tomatoes in boiling water, drain, peel, deseed them and remove cooking juice.Chop them coarsely, place them in a strainer and blanch them for about 15 minutes.In the meanwhile cook the rice for about 15 minutes in boiling salted water.Dice the bacon and set aside. Clean the leek and slice it in strips.Put the butter into a saucepan with the peas and fry lightly for 1-2 minutes, constantly stirring with a wooden spoon, pour a ladle of water and cook for 7-8 minutes.Add the tomatoes, brown them for a couple of minutes over a high heat and season with the Soya sauce and a pinch of salt.Put some oil in a non-stick pan and brown until golden the ham cubes; add the leek and drain this mix from the oil.Pour the eggs into the saucepan constantly staring over a medium heat and cook until it reaches a softly thickened cream.Add the drained rice, the leek sauce and simmer for another 2 minutes.Add the peas and the tomatoes mix and serve warm.