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Egg Fried Rice - Indian Chinese style

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine indo chinese
Servings 3 servings

Ingredients
  

  • 1.5 cups rice short grained
  • 5 large 1 tbsps eggs salt pepper + + + oil
  • 2 tbsps cooking oil
  • 4 cloves garlic , finely chopped
  • 2 tsps ginger grated
  • 3 - 4 chillies green or red
  • 1 cup cabbage finely chopped
  • 1 carrot , finely chopped
  • 1 onion , finely chopped
  • 4 tbsps soy sauce
  • 2 tbsps rice vinegar

Instructions
 

PREPARING 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 non stick pan with oil and place on medium heat. Once pan is hot, add the beaten eggs and scramble.
  • Don't make this too dry. Break into small sized chunks and keep aside.

ASSEMBLING THE FRIED RICE

  • 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.

Notes

TIPS:
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
Chilli Garlic Chicken from WhiskAffair
Chicken Momos from Sinamon Tales
Potato and red kidney beans stir fry from FunFoodFrolic
Wonton Soupfrom Archana's Kitchen
(c) Nandita Iyer 2006-2015