Egg Fried Rice

Most of you guys out there love fried rice, if you say no… you must be lying. No? Well, that’s weird. The sight of street vendors cooking on a high flame, all the grit and grease must have put off the mood. Often the tastiest fried rice is the unhealthiest. So, after years of trial and error, I bring to you a healthy version of fried rice. Or you can skip the word fried and call it the veggie rice, because there is minimum frying work.

This recipe has scrambled eggs. If you don’t like eggs just skip it and it will still taste as good.

This recipe is not an authentic version with all the oil and ajinomoto.  But if you desire a more authentic taste, go ahead and add a bit of stock seasoning. Remember, while seasoning the fried rice, less is always more. Keep the flavoring to a minimum.

Another thing to remember is that, the rice for fried rice should be cooked half way through or al dente, that is firm to the bite. Once cooked, drain immediately and pour cool water to stop the cooking process. Use the rice only when completely cooled or it will tend to break while mixing.

The common vegetables used for fried rice are carrots, beans, capsicum, cabbage and spring onions. Mushrooms, sprouts and peas are optional, skipping any of these is totally fine. If you love non-veg, go ahead, add some cubed chicken or prawns (Perhaps I shall share that recipe too). The permutations and combinations are infinite.

Also, use a large wok or a large non-stick pot to fry the veggies and mix the rice. It is easier to mix and helps the rice grain be intact. Always keep the flame high or the vegetables will sweat. They need to be cooked yet with a crunch. Add salt only at the end.

Preferably use long grain rice, it just tastes better and looks good.

This recipe serves 2 people. One serving of this recipe provides approximately 703.5 Calories.

Here is what you’ll need:

1 cup long grain rice

1 medium carrot

10 beans

½ small capsicum

2-3 spring onions with leaves

½ cup roughly chopped cabbage

1 inch ginger

2 garlic cloves

1 egg

¼ tsp vinegar

1 tsp soy sauce

½ tsp Worcestershire sauce (optional)

1 tsp green chilli sauce

1 tsp red chilli sauce

1 chilli (optional)

2 cloves (Lavang)

1 cinnamon stick (Dalchini)

4 tbsp oil

Method:

1. Wash and soak the rice for half an hour.
2. Boil salted water in a large pot and add the clove and cinnamon stick.
3. Only when the water comes to a rolling boil, drain the rice and add. 
4. Cook half way through or al dente
5. Once drained. Pour cool water to stop cooking. Let the rice completely cool.
6. Cut the carrot and capsicum into juliennes, finely chop the beans and spring onions, roughly slice the cabbage and finely grate the ginger and garlic.
7. Heat oil in a large non-stick pot or a wok. Fry the ginger garlic till they turn brown.
8. Add the beans, cook on high heat. Stir fry for a minute or two. Add the spring onions.
9. Make some space in the pan and add a beaten egg. Scramble it.
10. Add the rest of the vegetables.
11. Add the seasonings  and salt and give it a toss.
12. Mix in the rice gently. Once well heated, switch off the flame.
13. Garnish with leaves of spring onions.
14. This can be served plain or with any side dish of your choice. I have served it with fried prawns.

Recipe by Zohra Sada