EGG FRIED RICE
INGREDIENTS
Long grained rice / Basmati
rice
|
1 cup
|
Eggs
|
3 nos
|
Ginger garlic paste
|
½ tbsp
|
Spring onion sliced + greens shredded
|
1
|
Cabbage shredded
|
½ cup
|
Carrots grated
|
2 – 4 tbsp
|
French beans thinly sliced
|
7 – 8 nos
|
Capsicum juliennes
|
½ no
|
Soya sauce
|
½ tsp
|
Vinegar
|
½ tsp
|
Salt
|
T.T.
|
Pepper pdr
|
¼ tsp
|
Oil
|
2 tbsp
|
METHOD:
1.
Heat 5 – 6 cups water. Add in salt to taste and
1 tbsp oil.
2.
When the water comes to a boil add in the rice.
3.
Simmer till the rice is ¾ cooked.
4.
Drain the rice in a colander and refresh with
cold water.
5.
When the water has drained well, apply a little
oil to the rice, toss and keep till further use.
6.
Separately heat 1 tbsp oil in a wok or a fry pan.
7.
Break the eggs in a bowl. Add into it salt and
pepper to taste and 1 – 2 tbsp water and beat the eggs well.
8.
Add them to the oil, mix and scramble the eggs.
9.
You need not cook them for long; just make sure
they are scrambled well.
10.
The water prevents the eggs from becoming tough
and rubbery.
11.
Remove them into a separate bowl and keep till
further use. You can also make an omelet with the eggs, cut it into fine strips / shreds / or even chop up the strips. Use it whichever way you like.
12.
In the same pan heat the remaining oil.
13.
Add in the ginger garlic paste.
14.
When the raw aroma goes off add in the spring
onion bulb.
15.
Stir fry on high heat till the sides of the
onion starts to brown a little.
16.
Add in all the vegetables and again stir fry
till all the veggies are almost cooked but they still have a bite.
17.
Season with salt, pepper, soya sauce, vinegar.
18.
Now add the rice and mix it well with the
veggies.
19.
Add in the scrambled egg and spring onion greens
leaving out a little of both for garnish.
20.
Mix them in and serve hot garnished with the
remaining egg and spring onion along with any hot and spicy Indo – Chinese
gravy.
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