Recipe for rice with squid and egg

Cook the rice in salted water according to the instructions on the package. Finely chop the onion. Rinse and chop the dill, removing the tough part of the stems. Optionally, you can replace dill with parsley. Squeeze the garlic through a press or chop it with a knife. You can use red or orange pepper, the main thing is that it is spicy. Adjust the amount according to your taste, I prefer moderately spicy pepper. If using chili, use less. Finely chop the pepper.

Beat the egg in a cup or bowl, add salt, and whisk with a fork until smooth. Heat a little vegetable oil in a skillet and pour the egg. Cook, stirring with a fork or spatula to break up large pieces.

Heat the remaining vegetable oil in another skillet and add onion, garlic, and pepper. Cook for a few minutes, stirring constantly to prevent the vegetables from burning.

Rinse cooked rice with cold water. Slice the boiled small squid into rings, sprinkle it with dill in the skillet, add the egg and rice. Pour in soy sauce. Cook, stirring, for a few minutes. Taste the dish for salt and add if necessary.

Transfer the rice with egg and squid to a plate, optionally sprinkle with toasted sesame seeds. To speed up the preparation of this dish, you can pre-boil the rice and squid and store them in the refrigerator. Then it will take a little more time to reheat the dish in the skillet. Serve the rice with squid and egg immediately.