Ingredients Edit

Directions Edit

  1. Heat 3 tablespoons of oil, add the noodles and stir until they are golden brown being careful not to let them burn.
  2. Add the chicken stock and the salt, and stir until the chicken stock has dissolved.
  3. Add the water, bring to a boil and then add the rice.
  4. Stir regularly to avoid excessive sticking.
  5. When all the water has evaporated cover with a tight fitting lid and simmer on very low heat.
  6. Wait 15 minutes and uncover.
  7. Stir, add the remaining oil and cover again.
  8. Wait another 5 minutes.
  9. Try the rice, it should be firm but tender inside.
  10. If necessary, cover and leave another 5 minutes on very low heat.

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