Sunday, September 14, 2014

Egg Fried Rice


I wanted to try my hand at cooking different kinds of rice this time, because mostly what I have achieved were curries. I came across a fabulous recipe of Egg Fried Rice and with some additions of my own and excellent tips provided by Abbie (My Master Chef!) I ended up making DELICIOUSNESS!

These Egg Fried Rice are flavored with 'Yakhni' or chicken stock to add that WOW to them. They are very flavorful plus they look so appealing that mama even considered serving them to some of the guests we were expecting. Mama doesn't approve anything less than amazing for guests, so when she gives that green signal I know I have cooked very very very delicious food. These rice are a hit with mama, therefore very special to me! The prep takes a bit of time, which may be shortened using pre-cut store bought frozen vegetables, but the rice are worth the effort! They are perfect for a family lunch or dinner on the weekends. I like serving them with fried fish sticks instead of accompanying gravy with them because the gravy would just diminish their own taste. But a little creativity can go a long way; they can be served with anything dry .. Tikka Boti, Fried Chicken, Cutlets, Kababs .....

Ingredients:

- 3 cups Rice (We use the Low GI Diet Rice)
- 3 cups Mixed Vegetables of your choice.
I used half fresh and half frozen vegetables for this recipe. Anything of choice can be added, I used Sweet Corn, Carrots, Bell Peppers, Green Beans, and Peas.

- Oil
- 3 tsp. Ginger Garlic Paste
- 1 tsp. Crushed Red Chili Flakes (adjust according to your level of spice-tolerance)
- 3 Eggs
- 1 tsp. Garam Masala Powder
- 2 tsp. Cumin Seeds
- Salt (to taste)

- Sriracha Sauce (or hot sauce of your choice)
- 1 cup Chicken Stock
- 3 tbsp. Butter
- Soya Sauce
- Paprika (optional)

Method:
Get the vegetables ready. Chop them up into medium sized pieces; if chopped too finely they will disappear in the rice. If using frozen vegetables, soak them in warm water until they completely defrost.

Parboil the vegetables (boil them so they are half done). Then drain the vegetables while retaining their stock for use later on. The vegetable stock will enhance the vegetable flavor in the rice so it is important. Set aside.

While the vegetables are boiling, also boil the rice. Use the wooden spoon magic trick for your comfort! Once boiled, drain them and set aside.

Heat oil in a pan and add Ginger Garlic Paste to it; be careful because this will sputter a lot. Fry the paste in the oil for about a minute until the raw smell disappears. Add the Red Chili Flakes and fry for about half a minute.
Then, in a separate bowl crack the eggs and beat them with a whisk or a fork. Slowly pour the beaten eggs (gradually!) into the pan while constantly stirring. I stir in a 'whisking' motion in full speed to scramble the eggs. Once scrambled, fry for a minute or two.

 Toss all the vegetables into the pan, give it a stir. Add the cumin seeds, garam masala, and salt. Cook these for a few minutes. Add a generous helping of Sriracha sauce or hot sauce sauce of choice. Add the vegetable stock saved previously and paprika (optional).

Cook the vegetables till the they are completely cooked through and the stock has evaporated. The veggies should be moist, but not wet. Taste the veggies at this point and adjust the salt or spices where necessary. It is necessary that the salt is adjusted now.

In a separate big pan melt the butter on low heat, stirring continuously to avoid burning. Then add the following in batches in this order: Boiled rice, vegetables, chicken stock, Sriracha sauce (to taste). Repeat the batches until all is done making sure you mix very well after each addition.

Taste the rice; adjust the taste as you like with Soya sauce, Sriracha sauce, or Hot sauce of choice. Garnish with Cilantro (optional).


Anddddd tada!! The most delicious Egg Fried Rice you've EVER tasted are ready to be served! They will be loved by everyone, for sure!!

Happy Cooking!
- S. Ali

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