This recipe was for a pot about 10″ round and 5 1/2 – 6″ high almost full. I am thinking 8 – 10 cups of rice, but I think the recipe is quite forgiving.
Ingredients
- Non-Bulbing onions – bunch about 2 1/2″ round – sliced 1″ (I found an onion called Kyoto Kujo Negi)
- green onions – bunch about 2 1/2″ round – sliced 1″
- garlic chives – bunch 1″ round – sliced 1″
- 1 very small purple onion – chopped fine
- cilantro – a large bunch about a hand full grasped at the stems – chop finely leaves and stems
- garlic – 1 small cloves smashed (with a round river rock!)
- fresh green chili – 2 slices from this cut lengthwise, no seeds. Or to taste.
- salt
- oil to fry – say 2 -3 tablespoons
- left over rice – say 8 – 10 cups for this recipe
Recipe
- Heat the oil to med-high.
- Add purple onion and saute 2 minutes, stirring.
- Then add, both green onions, garlic chives, and chili slices. Saute about 5-7 minutes, stirring as needed.
- Add salt. Again do not over salt.
- Add the garlic and saute 1 minute only so as not to burn it.
- Add the rice breaking up any lumps with your fingers. Stir and mix well.
- Taste for salt and adjust.
- When the rice is hot add the cilantro. Stir and mix well. It’s done!
- Excellent!!