Tuesday, 10 March 2015

EGG FRIED RICE




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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