Pick 'N' Cook

Egg Fried Rice 

INGREDIENTS

• Oil - 1 tbsp
• Ginger + garlic - 1 tbsp (finely chopped)
• Spring onion - 1 bunch 
• Multi-coloured capsicum (Red, Yellow, Green) -1 cup
• Black pepper powder - 1/4 tsp
• White pepper powder - 1/4 tsp
• Ajinomoto - 1 pinch
• Salt - as required
• Cabbage - 1 cup
• Dark soy sauce - 1/2 tsp
• White vinegar - 3-4 drops
• Sugar - 1/2 tsp
• Cooked Basmati rice - 2 cups
• Scrambled eggs - 3 off
• Medium size carrot - 1

METHOD - Fried Rice


1. Chop the carrot & capsicum lengthwise ; shred the cabbage finely

2. Heat oil . Then add finely chopped ginger and garlic - Sauté till turns to light  brown.

3. Add the white stalk of spring onion with little salt. Let them fry on medium heat until it turns light brown.

4. Then add vegetables one by one (carrot, capsicum, cabbage) ; fry for two minuets in a high flame.

5. The vegetables should be cooked so that they are still crunchy but not mushy or soft.

6. Then add dark soy sauce, vinegar, black pepper powder, white pepper powder, ajinomoto, salt, sugar ; Stir for another 2-3 minutes

7. Add scrambled egg and rice ; Stir well in a high flame, add the spring onions. Stir to mix. You could add 1/2 tsp of oil to get a glaze (optional)

8. Remove the pan from the hob.

METHOD - Scrambled Egg

1. In a bowl beat eggs with some salt & some pepper powder.
2. Scramble in a pan with about 1tsp of oil. 
3. Don't break down the egg pieces too much while scrambling.

Tips:

• Refrigerate the cooked basmati rice at least an hour to avoid it becoming sticky.
• Add 2 drops of lemon juice while cooking the rice to make it less sticky.
• To increase the darkness of the rice, you can add extra soy sauce.
• For VEGETARIANS - You can omit the scrambled eggs from the ingredients so have it as a vegetable fried rice