Tuesday, June 28, 2011

Egg Fried Rice

Adapted from http://healthfooddesivideshi.blogspot.com/2011/06/chicken-and-egg-fried-rice.html

Brown rice - 3/4 cup, cooked and kept in the fridge to cool
Eggs - 3
Olive Oil - 2 tbsp
Ginger - 1 inch, finely chopped
Garlic - 3 cloves, finely chopped
Shallot - 1 tsp, finely chopped
Green Chillies - 2, chopped
Mixed Vegetables - 1 cup - carrots, capsicum, peas, green beans, green onions, etc - finely shredded or chopped
Soya Sauce - 2 tsp

Hard boil 2 eggs, peel and slice them.

Beat one egg with a little salt and pepper. Add a little bit of chopped green chillies, ginger, garlic and 1 tsp chopped shallot. Mix well and keep aside.

Heat a big pan. Add some oil. Dip the egg slices in the egg batter and add to the hot pan. Pour any leftover batter over the eggs.

Cook till the eggs get slightly brown on both sides. Remove and keep aside.

Heat the remaining oil in the skillet. Add the ginger, garlic and green chillies and fry for a minute.

Add the vegetables, salt, pepper and cook on high heat for a few minutes. The vegetables should not be overcooked. They should remain crunchy.

Add the cold rice and soya sauce. Mix everything well. Cook for a couple of minutes more.

Add the fried egg slices, mix well and serve hot.

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