Fried Rice

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Recipe's preparation

   Place spring onions and garlic into "Closed lid"  and chop 4 sec/sp 5. Remove to Varoma dish.  Place eggs into bowl and mix 5 sec/sp 3. Line Varoma tray with a large piece of wet baking paper (so that paper overlaps sides of tray approx. 2 cm) and pour eggs into tray. Set aside.Rinse "Closed lid" . Weigh coconut milk and water into "Closed lid"  and place lid on top.

• Place rice basket on top of lid, and weigh the rice into the basket. Rinse well under running water, then insert basket into "Closed lid" .
• Place Varoma into position, and start cooking - 20 mins (basmati) or 35 mins (brown)/Varoma temp/sp 4. 
• While rice begins cooking, chop up meat and/or veges, placing it into the Varoma as you go, harder veges and meat on the bottom, softer veges and nut/seeds on top. (The steam will not begin cooking what's in the Varoma until about 10 mins into cooking time, so you have time to get it all in the dish before then. Replace Varoma lid after each addition.)
• Check after 20 mins to see if everything is cooked. (With brown rice, just add the veges and eggs when there's only 15 minutes left to go, so they don't overcook.) 
• Remove Varoma and place lid underneath.  Remove rice basket using spatula, and tip rice into Varoma bowl.  Add the meat and veges. Slice the egg up in tray (see photo below) and tip into Varoma bowl with rice.  Season with some tamari sauce / soy sauce / sweet chilli sauce, mix together gently, and serve! 

 Notes

1. Poke a hole through the meat and veges in the Varoma, so that the steam can get through easily.
2. Don't pack the Varoma too tightly or the meat and veges may not cook well.
3. * If you own a TM5, add another 100g water, or rice may not cook through properly due to larger bowl size.