Egg Fried Rice

Hello Everybody :)

 

Today let me share with you a simple and easy Fried Rice recipe. Believe me - it's absolutely delicious.




Egg Fried Rice

 

So What Do We Need?

• 2.5 Cups of Basmati Rice or any long grain Rice

Cook the Rice with 2 cloves and 1 cardamom. Add enough salt to season the rice when you boil it. Once cooked, keep aside to cool for at least half an hour.

Incase you don't know how to cook Basmati rice you could click on this link : LauraG-Simply-rice-with-twist

• 6 Eggs
• 1 long Carrot - Cut into tiny cubes - Make it as small as you can so that it cooks faster
• 1 Medium Capsicum - Cut into tiny cubes.

• 3 - 4 Spring Onions - Clean these very well. Discard the roots. Slice both the white bulb and the green leafy bit of the spring onions thinly.
• 1.5 Tablespoon of Dark Soy sauce
• Around 2 teaspoon of Garlic powder  - If you don't have garlic powder you can use garlic paste or crushed and finely sliced Garlic cloves - about 4 big garlic cloves.
• 1/2 teaspoon Ginger powder - If you don't have this you can use ginger paste or finely chopped ginger
• 2 tablespoon Sesame oil (Gingelly Oil) - If you don't like the flavor of this oil you can use Sunflower or Canola Oil but fried rice is generally made with Sesame oil.
• 2 - 3 small knobs of Butter - small cubes of butter - For this recipe you just need butter else it won't taste as good as it should.
• About 1/4 - 1/2 teaspoon Chinese Five Spice - If you don't have this you could add 1/4 teaspoon Garam Masala
• 1/2 teaspoon Chicken Masala (Optional - It's mainly for those who really like having a non-veg flavor to their fried rice)
• 3/4 to 1 teaspoon crushed Pepper - Add based on your preference
• A pinch of Turmeric powder - This is for the eggs.
• Salt - As required

Let's Do This 

(Please read through Important points mentioned at the end before you begin)

• Like mentioned earlier. Cook the rice separately with enough salt to season the rice and add a couple of cloves and 1 cardamom to the boiling water when you cook the rice. Once done, keep it aside to cool. Use a fork and run it through the cooked rice when it's cooled down. This is just to keep the cooked grains from sticking together. The fork helps do this without breaking and mashing the grains.
• Now take a large non-stick pan, over a low to medium flame - heat 1 tablespoon of sesame oil and a knob of butter.
• Once the butter has melted, break in the eggs - add 1/4 teaspoon garlic powder, 1/4 teaspoon ginger, 1/4 teaspoon crushed pepper, a pinch of turmeric powder and just enough salt to season the eggs. Stirring constantly cook the egg. Make the scrambled egg as fine as you can instead of big chunky pieces.

 

• Now add the spring onions - all of the white and a bit of the leafy part of the spring onion. Cook this till the raw scent of the spring onions are gone- this wouldn't take too long.
• Next turn the flame up to a medium flame and toss in the chopped carrot and capsicum. Add a bit more Sesame oil and butter - so that the veggies get fried evenly and faster. Add 1/2 teaspoon garlic powder and 1/4 teaspoon ginger powder. Stir constantly- we don't want things to burn.
•  Once the veggies have soften a bit - add 1/4 teaspoon Chinese five spice powder and about 1/2 teaspoon chicken masala. Now if you are not planning to use the chicken masala then add 1/2 teaspoon Chinese five spice powder. Cook this stirring constantly till the raw fragrance of the spices are gone.



•  Now add 1 tablespoon of Soy sauce, about 1/2 teaspoon garlic powder and 1/4 teaspoon crushed pepper. Mix well. Let it cook for about a minute. Keep stirring.
• Next add the cooked rice and gently mix in the rice with the veggies. Be gentle - we don't want to mash the rice.
• Lower the flame and let it all cook for a minute. Give this a taste to check on the salt. If the salt is less add a bit more of the Soy sauce and mix it in gently.
• Last - drizzle over the rice a tiny bit of the sesame oil and add a bit more butter. Toss in the chopped green leafy  part of the spring onion and give it all a good mix and cook for another minute.
• And your done :)

Egg Fried Rice

 

Important Points

• If you are not using ginger powder and garlic powder, then add the chopped ginger and garlic or their paste soon after you have cooked the egg. Cook the ginger and garlic till the raw fragrance is completely gone and then sauté the spring onions.
• Be very careful with the salt and soy sauce. We add salt while cooking rice and then again while cooking the eggs and also we use Soy sauce to season the rest of the dish. So if we aren't careful with how much you put in each time -  it becomes very easy to over do with the saltiness. 
• If you think that the garlic and butter quantity seems to be more for this dish - it's because garlic and butter are key ingredients in this dish which gives the fried rice even more flavor and an amazing taste. That is why we add garlic powder and butter little by little at various stages of the cooking process. To ensure those flavors stand out.
• Dice the veggies as small as you can - only then can you fry and cook them fast. We cook these just to take away their rawness.  And so the veggies are going to still have a slight crunch to them.