Wednesday, March 28, 2007

Egg Fried Rice

This is a very common dinner item for me as it is easy to prepare and whole meal itself.I love eggs in any format. Baked, poached, scrambled, curried, fried, or just raw ;-) (its been a while since I tried it raw).

What you need to make this Fried Rice:

4 cups cooked rice (white or brown)
2 cups mixed vegetables (broccoli florets, baby corn, carrots, sugar snap peas, bell pepper strips)
3 large eggs
1+1 tbsp sesame oil (or other cooking oil of your choice)
1 spring onion, diced2 cloves garlic, finely chopped
1 tsp pepper powder
2 tbsp soy sauce
1 tsp hoisin sauce
1 tsp hot sauce (optional)
1 tsp roasted sesame seeds
1 tsp tomato ketchup (optional) 1

How to do:

  1. Optional step: Blanch vegetables. (Keep vegetables in hot water for 4 minutes and transfer into cold water. The result is cooked, but crisp vegetables)
  2. Beat eggs and keep aside.
  3. Heat 1 tbsp oil in a wok on medium-high. Add beaten eggs. Scramble eggs well. Once cooked, remove and keep aside.
  4. Heat remaining oil, add garlic and vegetables. If blanched, no need to saute more than 1/2 minute. Otherwise, saute until the vegetables are done.
  5. Add soy sauce, ketchup, hot sauce, hoisin sauce, pepper powder. mix well
  6. Add rice and spring onions, eggs. Keep stirring with delicate hand until mixed well.
  7. Remove and serve hot.
When I was in Chennai the cook would make something called Bull's eye. He breaks an egg and drops (literally) it on a moderately hot, well greased tava. He cooks only one side. Sprinkles some salt and pepper before throwing it carefully on the plate. The outcome is just delicious. The white would almost be done, but the yolk is warm and creamy. Dip a piece of toast in the yolk. Yum!

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