Egg Fried Rice
Sometimes, cooking is a drag! Yes, even for people like me for whom cooking is liberating! When it’s been an exhausting day and all you want to do is unwind with family and some music, the kitchen is the last place you want to be in.
But, you also don’t want to go on that guilt trip by ordering food from the nearby takeaway, because you have sworn to feed your family healthy and want to be in control of every little ingredient that works its way into those hungry tummies.
So, here’s one that you can dish up even when all droopy eyed and dead tired. Quick, simple and healthy; what more can you desire!
Ingredients
4 eggs
4 cups of cooked rice (works best with leftovers or rice that is cooked in advance as it is drier and holds its form well)
1 cup chopped spring onion or leek
1 cup mixed frozen veggies (My personal favourites are sweet corn, carrots, green peas and beans, so much colour)
Salt to taste
3 table spoons olive oil
2 table spoons soya sauce
1 teaspoon coarsely ground black pepper
Method
In a large wok, heat the olive oil. Sauté the mixed veggies for a good 4 to 5 minutes or until tender with a little salt. While that’s going on, beat the eggs with salt, pepper and a handful of the spring onions. Remove the veggies and set aside.
In the same oil, pour the egg mixture and work your way towards scrambling the eggs. Remove the scrambled eggs and set aside.
Now add the cooked rice, pepper, soya sauce and if needed, additional salt to taste. Mix well and let the rice heat through in a low flame for a minute or two. Keep mixing to avoid burning. Now throw in the sautéed mixed veggies and the scrambled egg. Heat and mix for another minute or two. Finally, add in the remaining spring onions. Mix well. Turn off the flame and cover for a minute.
And there you go, good to serve with some chilli sauce or Manchurian sauce.
Now, of course you can bring in variations in the form of shrimp or chicken. The steps remain the same except that you would cook the chicken or the shrimp first and then remove and cook the veggies and so on.
See also: Gobi Manchurian, a perfect accompaniment with Fried Rice
But, you also don’t want to go on that guilt trip by ordering food from the nearby takeaway, because you have sworn to feed your family healthy and want to be in control of every little ingredient that works its way into those hungry tummies.
So, here’s one that you can dish up even when all droopy eyed and dead tired. Quick, simple and healthy; what more can you desire!
Ingredients
4 eggs
4 cups of cooked rice (works best with leftovers or rice that is cooked in advance as it is drier and holds its form well)
1 cup chopped spring onion or leek
1 cup mixed frozen veggies (My personal favourites are sweet corn, carrots, green peas and beans, so much colour)
Salt to taste
3 table spoons olive oil
2 table spoons soya sauce
1 teaspoon coarsely ground black pepper
Method
In a large wok, heat the olive oil. Sauté the mixed veggies for a good 4 to 5 minutes or until tender with a little salt. While that’s going on, beat the eggs with salt, pepper and a handful of the spring onions. Remove the veggies and set aside.
In the same oil, pour the egg mixture and work your way towards scrambling the eggs. Remove the scrambled eggs and set aside.
Now add the cooked rice, pepper, soya sauce and if needed, additional salt to taste. Mix well and let the rice heat through in a low flame for a minute or two. Keep mixing to avoid burning. Now throw in the sautéed mixed veggies and the scrambled egg. Heat and mix for another minute or two. Finally, add in the remaining spring onions. Mix well. Turn off the flame and cover for a minute.
And there you go, good to serve with some chilli sauce or Manchurian sauce.
Now, of course you can bring in variations in the form of shrimp or chicken. The steps remain the same except that you would cook the chicken or the shrimp first and then remove and cook the veggies and so on.
See also: Gobi Manchurian, a perfect accompaniment with Fried Rice
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