Indian Egg Fried Rice
Servings: 0
Ingredients
- 1 cup (240 ml) rice uncooked
- 1 ½ tsp vinegar to taste
- 1 ½ tsp soya sauce to taste
- 1-2 tsp crushed pepper or pepper powder
- Salt, to taste
- 1 ½ tbsp olive oil or sesame oil
- 3 tbsp spring onions green and white chopped separately
- 1 medium carrot, chopped, optional
- ½ cup bell peppers, diced
- ½ cup cabbage shredded, optional
- 3 small eggs or 2 large eggs
Instructions
- Rinse the rice a few times until the water runs clear.
- Let it soak for at least 10 minutes. Meanwhile, pour 4 to 5 cups of water into a large pot and bring it to a boil.
- Once the water starts to boil, drain the rice and add it to the water.
- Add 1 teaspoon oil to keep the rice from becoming sticky.
- Cook the rice till it’s firm when bitten. Do not let the rice turn mushy.
- Drain off the rice, let it cool completely, then fluff it up with a fork.
- While the rice cools down, start chopping the vegetables and garlic. Set aside.
- In a bowl, break the eggs and set them aside. Beat the eggs if you prefer them fluffy.
- On the highest flame, heat a wok with oil and lightly fry the garlic. Around 30 to 40 seconds should be enough.
- Add all the chopped vegetables and fry the mixture for 2 to 3 minutes. The veggies should be just half-cooked (crunchy and not soft).
- Reduce the flame to medium then pour in the eggs and scramble them.
- Cook until the eggs are slightly done.
- Add salt, pepper, and vinegar.
- Mix everything well and cook until the eggs are fully cooked. Do not overcook.
- Add the green parts of spring onions and stir well.
- Add the rice and stir. You can add a little more oil if needed.
- Turn the flame on the highest setting for around 2 to 3 minutes. Add salt and spice to taste.
- Top with some spring onions and serve.