No much of a prelude, all I want to put up is my version of the Chinese egg fried. Yesterday, when I came back home from office all tired and repulsive to get inside the kitchen I cooked this up. I used these vegetables because I only had those at home, if you like you can also add small florets of cauliflowers, beans and even some cashew nuts and raisins.
Long grain rice (Basmati chal): 1 cup
Carrot (Gajor): 2 medium sizes
Onion (Peyaj): 1 medium size
Potato (Alu): 1 medium size
Egg (Dim): 2
Cinnamon (Dal chini): 1” size
Green cardamon(Choto elaichi): 2 -3
Cloves (Labongo): 2 -3
Bay leaves (Tej pata): 1
Sunflower oil (Sada tel): 3 tablespoons
Sugar (Chini): 1 teaspoon
Salt to taste
- Wash the rice properly, take it in a boiling pan; cover with water. See to it that the water level is at least one inch above the raw rice. Boil covered for 10 to 12 minutes, or until the rice is cooked. Pour in extra water if necessary. Once the rice is done, drain out excess water.
- Spread the cooked rice over a plate or baking tray and let it cool
- Heat 1 teaspoon of oil in a frying pan, beat the eggs with salt. When the oil is heat, pour in the egg and scramble it while frying. Keep aside
- Chop all the vegetables into very fine half inch size pieces
- Heat rest of the oil in a wok, add the cinnamon, cloves and green cardamom. Add the vegetables when the spices start popping. Fry over low flame till the vegetables are well cooked
- Add the rice and sprinkle salt and sugar
- Toss everything so that the rice gets mixed well with the vegetables
- Take out of flame when the rice becomes piping hot, and garnish with the scrambled egg
Fried rice tastes well with non-vegetarian dishes like egg curry, chicken-do-peyaja, or any kind of meat dishes. Those of you who like the vegan part of the platter can try it out with cauliflower curry, dum alu, or anything of your choice. I had it with cauliflower manchurian that my neighbor gave me. I didn’t use clarified butter (ghee) for the frying part, but you can use it, it enhances the taste.