Friday, 17 September 2010

Egg fried Rice

This rice variety is so simple to prepare though the list of ingredients is big. You can prepare this either with left over rice or freshly cooked.


Rice – 1 &1/2 cup
Eggs – 3
Carrot – 1 chopped like match sticks
Shredded Cabbage – 1 cup
Onion - 1 large sliced
Capsicum - 1 medium sliced into thin strips
Ajinomoto – ½ tsp
Soya sauce – 2 tbsp
Vinegar – 2 tbsp
Salt - 1 tsp

Chop the carrot as shown above

Cabbage, Carrot, Capsicum, Onion

Firstly wash and soak rice with 2 &1/2 cups water for 30 minutes. Cook the rice with 1/2 tsp of salt and 1 tsp of oil and separate the grains without any lumps and keep it ready.
Heat a pan with 2 tbsp of oil. Break the eggs into the hot oil and stir every now and then until the eggs get half- cooked.

Scrambled eggs
Now add the carrot and cabbage along with salt and ajinomoto.

Fry them for a minute or two until just done. Make sure the veggies should retain their crunchiness. Now add the cooked rice and sprinkle soya sauce and vinegar and stir every thing.

Serve hot with any sauce.

Egg fried rice

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