- Packaged yellow rice
- Pinch paprika
- Pinch black pepper
- Pinch salt
- 1 egg, beaten with fork
- 1 pound frog legs
- 2 cups flour, or enough to coat
- 1/4 cup vegetable oil
- 1/2 cup white cooking wine
- 1 medium garlic clove, minced
Prepare rice according to package directions. While rice cooks, add seasonings to egg. Cover frog legs in egg mixture, and then roll in flour.
Preheat vegetable oil in frying pan on a medium flame. Place coated frog legs in pan and brown, uncovered. When finished, pour off the extra oil, leaving frog legs in pan. Add cooking wine and garlic to pan, cover and simmer for 30 minutes.
Serve on top of rice with pan juices poured on top.