CIMG1706

This is an Indo Chinese version of egg fried rice. Eggs have lot of nutritional benefits and are super health foods. They are consumed all over the world and is a rich source of protein.  Mushrooms are consumed for their nutritional and medicinal value.

In this recipe rice is stir fried with other ingredients like  egg, garlic, vegetables, mushrooms  and garnished with spring onions. Left over rice can be used to make egg fried rice. It is easy to prepare and as tasty as you will find in a restaurant.

INGREDIENTS

Basmati rice                            1 and  1/2 tea cups
Eggs                                            2 no.
Pepper powder                      2 tsp
Olive oil                                     1 tbsp
Vinegar                                      2 tsp
Salt to taste

Ginger finely diced               1 tbsp
Garlic finely diced                 1 tbsp
Red bell peppers 1 medium cut in small cubes
Yellow bell peppers 1 medium cut in small cubes
Green bell peppers 1 medium cut in small cubes
Baby corn                                    2 no
Carrot  finely cut                      1 tbsp
Beans finely cut                         1 tbsp
Spring onions finely cut        1 tbsp
Mushroom                                  75 gms

METHOD

Add 5-6 cups of water in a thick bottomed pan, when water starts boiling add washed basmati rice. Cook in low to medium flame. When the rice is cooked ( al dente) strain it in a colander. Spread the rice in a plate, season it with salt and pepper and keep it aside.

Heat 2 tsp oil in a wok and on medium to high heat add ginger,garlic, spring onion bulbs saute for a minute then add carrot, beans and baby corn. saute a minute then add all the bell peppers and saute for few seconds . Season it with salt and pepper. Take it out of the wok and keep it in a plate.

Add the mushrooms and cook them for two minutes stirring continuously. Season with salt and pepper. Put it in the plate with sauteed vegetables.

Add 1 tsp oil and  add the eggs and scramble them. When it is done season with salt and pepper. On low heat add the rice into it and saute for a few seconds . Add the sauteed vegetables and mushroom and stir for few seconds.Add vinegar. Turn off the fire.

Garnish with spring onions.

Note : Prepare the rice first and keep it to cool. Do not over cook the rice .

The vegetables should be crispy and not soggy so do not saute it for too long.

Categories: non veg, Rice recipes

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