Tuesday, August 19, 2014

Egg fried rice

Egg fried rice
Egg fried rice

Ingredients (serves for 2)

rice - 1 1/2 cup (1 cup size = 150 ml)
eggs - 4
olive oil - 4 - 6 tsp
soy sauce - 1/2 tsp
chili sauce - 1 1/2 tsp

pepper powder - 1 tsp
salt - as needed
beans (chopped) - 1 fist full
carrot (chopped) - 1 fist full
white part of spring onion (chopped) - 1 fist full
green part of spring onion (chopped) - 1 fist full


  • cook rice and cool down completely. (Note: if the rice is sticky after cooking, you can place the cooked rice in a wide bowl and keep it in the freezer for 10 mins. After 10 mins, add 1 tsp of oil and split the rice using fork)
  • heat 1 tsp of olive oil and pour 2 eggs
  • saute till it becomes dry and cooked. Transfer it to a plate and set it aside
  • heat the vessel with 4 tsp of oil and add white part of chopped spring onion
  • saute till it becomes transparent
  • add chopped carrot and beans
  • fry in high flame till it gets cooked
  • pour in 2 eggs and add cooked eggs
  • saute till it gets cooked and then add salt, pepper powder
  • saute it for a minute and add soy sauce, chili sauce
  • cook for 2 mins and then add cooked rice
  • add green part of spring onion, use fork and mix well. Switch off the flame
  • serve hot with any manchurian side dish.

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