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Monday, 23 March 2015

Chinese Egg Fried Rice

          Chinese Egg Fried Rice is a very popular and a delicious street food which is very much liked by everyone. It is very easy to prepare right at home and can be dished out in no time. Assorted veggies that is easily available can be added. (For a veg. version, simply skip the eggs).

          The eggs can be either scrambled or made into an omelette and then cut into strips. I made use of only red chili sauce but soy sauce too can be added instead of salt. This is a simple and a wholesome one pot meal - chinese style, which can be relished with or without any side dish. So check for a step by step guide with pictures to prepare it.

  • 1/2 cup rice, soaked for 20 minutes
  • 1 cup sliced veggies (assorted bell peppers, carrots, french beans)
  • 1 onion, sliced
  • 1 tsp. garlic cloves, chopped
  • 1 tsp. ginger, chopped
  • 2-3 tbsp. oil
  • 1 egg, beaten
  • 1 boiled egg (opt)
  • salt to taste
  • 1/2 tsp. pepper powder
  • 1 tbsp. red chili sauce
  • 1 tbsp. coriander leaves, chopped
  • 1 fresh red chili, chopped

           Pressure cook the rice in 3/4 cup water for one whistle. Set aside to cool. Heat 1 tbsp. oil in a pan and scramble the beaten egg for a minute. Keep aside.

          Heat the remaining oil and saute the ginger and garlic on high flame for few seconds till the garlic changes colour. Then add the sliced onion and saute for a minute.

          Add the veggies and continue to saute for a  minute more. Add the cooked rice, salt and pepper powder and fry for a minute or two.

          Now add the scrambled eggs and the red chili sauce and give it a stir till well combined. Serve, garnished with coriander leaves, fresh chilies and boiled egg.

                               Scramble the eggs and keep aside.

                            Heat remaining oil and saute the ginger and garlic till light brown.

                                Add the sliced onion and fry for a minute.

                                Add the sliced veggies and saute for a minute on high flame.

                   Add the cooked rice, salt & pepper powder and stir fry for a minute more.

                               Add the red chili sauce and the scrambled eggs and mix well.

                     Serve, garnished with coriander leaves, chopped fresh chilies & boiled egg.

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