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Fried rice, not cricketers, eggs are called fried rice.

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Cubed steak pieces searing in a hot cast iron pan with olive oil, showing steam rising from the cooking meat.

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A white bowl holds several golden-brown arancini, some cut open to show the rice filling with visible grains and herbs. Fresh parsley garnishes the crispy fried rice balls, presented on a light-colored cloth with a wooden background.

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Eggs and spring onions get the chef’s kiss when it comes to spring meals. Spring onions give fresh flavor to this dish! What’s not to love about egg fried rice?! Recipe 3 eggs 1.5 cups of rice (preferably day old rice) 3 cloves of garlic 1/4 cup of opinions (optional) 4 tbs of olive or vege

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