multicolored tagliatelle with fresh sauce
first courses from Italy
translated by Italian with
Today, the Receptor flies to China proposing this tasty first dish highly appreciated also in Europe
First, rinse the rice under running water until it is clear
Then place it in a saucepan with about twice the amount of water, bring to a boil and continue cooking for another 10 minutes from boiling. Drain and let cool
In the meantime pluck the eggs with a pinch of salt and put on the fire a wok in which the oil was added (about 2-3 tablespoons)
then fry the eggs and, when cooked, add the bacon, the previously whipped peas and the soy sauce, and let it brown for a couple of minutes.
In another frying pan, heat the sesame oil and bring the rice into it, salt it and after skipping it for a while add the condiment and continue cooking for a couple of minutes. Serve and serve.