Wednesday, August 28, 2013

Egg Fried Rice

  • 1 1/2 cup basmati rice
  • 3 eggs - scrambled 
  • 1/2 cup finely chopped carrot 
  • 1 cup chopped spring onion 
  • 1/2 cup capsicum - cut into thin strips (I have used red and yellow bell peppers) 
  • 1/4 cup onion - cut into thin strips 
  • 1 tbsp minced ginger 
  • 1 tbsp minced garlic 
  • 2 tsp pepper powder - according to your need 
  • 2 tsp soya sauce 
  • 2-3 tsp tomato-chili sauce 
  • salt to taste 
  • 2 tbsp cooking oil

  • Soak basmati rice in water for 15 minutes.
  • Bring 5-6 cups water to boils in a pot. 
  • Take the soaked rice and drain the water completely. Add rice to the boiling water. 
  • Add salt and 2 tsp oil. Mix well and cook it uncovered on medium flame for 10-15 minutes till the rice is 90% cooked. 
  • Remove from the heat and drain the water completely. 
  • Spread rice on a plate and keep aside. 
  • Heat 2 tbsp oil in a heavy bottomed kadai or wok. 
  • Add minced ginger and garlic. Saute a while. 
  • Add chopped onions and fry for few seconds. 
  • Add chopped carrot, capsicum and spring onion. Cook for 2 mins. 
  • Add scrambled egg and saute a while. 
  • Add soya sauce and tomato-chili sauce. Cook for few seconds. 
  • Add pepper and salt to taste. 
  • Adjust the salt since soya sauce has salt in it. Add cooked rice and stir well. 
  • Cook for 2 mins on medium flame. Check the salt and adjust it. 
  • Sprinkle chopped spring onion and serve hot with any manchurian sauce.

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