Egg Fried Rice

Ingredients: 

• 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

Method:

• 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.