Egg Fried Rice

Egg Fried Rice 

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East, Southeast and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna ^[1] as well.An oriental rice preparation made with assorted vegetables and scrambled egg.It's too much healthy as it's made of a small quantity of oil and made with too much vegetables.

Preparation Time : 15 min

Cooking time : 15-20 min

Total Time : 30-35 min

Servings : 4people

Author : Aakash.

Main Ingredients

Eggs, Rice

Cuisine:.Oriental Course Rice

Level Off cocking:.Medium

Ingredients

Eggs whisked:2 eggs,

Rice cooked:2 cups,

Saffron :1pinch,

Spring onions with greens finely chopped:2 nos.,

Oil: 1 tablespoon,

Garlic: 1 teaspoon,

Carrot finely chopped:2 medium,

French beans finely chopped :4-6 nos.

Green capsicum finely chopped:1 medium,

Soya sauce: 2 teaspoon,

Salt to taste,

White pepper powder: 1/4 teaspoon,

Vinegar 1 tablespoon.

Method

Step 1

Reserve some spring onion greens for garnish.

Step 2

Heat oil in a wok, add garlic and spring onions and sauté for one minute.

Step 3

Add carrot, French beans and capsicum and continue to sauté for another minute.

Step 4

Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously.

 Step 5

Add the saffron.Add soya sauce, salt and white pepper powder and mix gently.

Step 6

Transfer into the serving bowl. In the same wok, pour the whisked eggs and lightly scramble .

Step 7

Add the fried rice to this and mix.

 Step 8

Mix in vinegar and serve hot, garnished with the reserved spring onion greens.

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                               Thankfully,Akash Sikder