Egg Fried Rice

A simple Indian Chinese favorite loved by most of my friends. Its easy to cook, can be done in a jiffy and the taste of Chinese Fried Rice is simply unbeatable. For a long time I began cooking Chinese with MSG (Mono Sodium Glutamate) however have stopped since last year owing to the health hazards it brings along. My Mom and Dad are not that great a fan of Chinese food so began cooking more of Indo-Chinese only after marriage.

Left over rice serves well for this dish since the rice needs to be well cooked and should be little more harder and raw than the regular rice used for daily cuisines.

Recipe is from my own kitchen creations

Serves ~ 3 to 4 individuals

Ingredients:

Rice - 4 cups

Egg - 2 (Large)

Spring Onions - 2 large sprigs

Soya Sauce - 3 teaspoon

Carrots (small bits sized) - 1/2 cup

Green Beans - 1/2 cup

Pepper Powder - 1/2 tea

Olive Oil - 2 tablespoons

Salt - as per taste

Contraptions suggested: A big pan called Wok is available nowadays which is best suited for Chinese preparations. It is very big hence I cannot fathom carrying one to US. But I bought one for my akka (konkani term for sister) from a market in Shivajinagar, Bangalore. Since they are big in circumference, have a good thin base they support stir fries, noodles and various Manchurian preparations quite well.

Method:

Heat olive oil in a wok, fry the spring onions, green beans and carrots. Stir well. Stir fry on slow flame. Beat the egg in pepper powder and salt. Pour over the vegetable mixture and allow to settle for some time. Once the egg begins to cook, stir well and add the rice. Add soya sauce and shake the wok frequently to allow the ingredients to blend well.