Egg fried rice is one recipe for which you can actually ensure that there's a box full of leftover rice sitting in the refrigerator. Finely chop a bunch of vegetables, scramble a few eggs and you have a wholesome meal ready in minutes. A couple of days ago, I read about Amanda Cohen's Secret Weapon Stir Fry sauce, and the next time I make fried rice, I am going to make sure that I try it out with this green flavour bomb. These cubes comprise of ginger, garlic, spinach, Thai basil, coriander and parsley all blended up and frozen in ice-trays. I love freezing pesto, pasta sauce, veggie mixes and even Kootu masala in the shape of ice cubes, store away in ziploc bags and preparing weeknight meals is just so simple. Try my kitchen hacks using the ice-tray, to make your life simpler in the kitchen.
Egg fried rice is also a super quick lunchbox recipe. The protein from the eggs balance out the carbs in the rice, and there's always the scope of adding lots of veggies into the box via this dish. When I'm in a rush, I usually use the chopper that helps me finely chop the carrots, onions, cabbage and any other vegetables to a fine dice in just a couple of minutes, which makes this a super quick dish.
Recipe for Basic Egg Fried Rice Prep time: 15 mins | Cooking time: under 30 minutes | Serves 2-4 Equipment Required Pressure cooker or Rice cooker to cook rice Vegetable chopper Cast Iron / Stainless steel and Non-stick pan Ingredients 1.5 cups short grained rice 5 large eggs + salt+ pepper + 1 tbsp oil 2 tbsp cooking oil 4 cloves garlic, finely chopped 2 tsp grated ginger 3-4 green or red chillies 1 cup finely chopped cabbage 1 carrot, finely chopped 1 onion, finely chopped 4 tbsp soy sauce 2 tbsp rice vinegar
COOKING THE RICE Leftover rice works best for fried rice. You can cook rice the previous day, refrigerate and prepare fried rice the next day. To cook rice fresh, wash the rice well and pressure cook with scant 3 cups water for two whistles. Switch off the flame and allow cooker to cool. Remove the rice from the vessel onto a wide plate or bowl and cool well, fluff with a fork and keep aside. PREPARING THE EGGS Break the eggs in a bowl and beat to combine whites and yolks. Season with salt and pepper. Grease a large non stick skillet with oil and place on medium heat. Once pan is hot, add the beaten eggs and scramble. Don't make this too try. Break into fork sized chunks and keep aside. ASSEMBLING In a large wok, heat the oil. Add the ginger, garlic, chillies. Saute on high heat for few seconds. Add the finely chopped vegetables and keep stirring on high heat for 2-3 minutes. You don't want them to lose their crunch. To this add the cooked and cooled rice, soy sauce, rice vinegar, and toss well with a sharp steel spatula so that the rice is not mushed up. Add the scrambled eggs, toss well, remove from flame and garnish with finely chopped coriander.
You can even use brown rice for this to make it somewhat healthier. Cook and cool the brown rice well before proceeding with the recipe.
You can also add finely chopped mushrooms, corn, capsicum to the veggie mix.
This recipe is part of the endeavor to create a collection of recipes of Indian Chinese Recipes in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board.
Other Indo-Chinese recipes this week from #thekitchendivas