Low Budget Recipe: Perfect Easy Egg Fried Rice (On Whatever Gear You Have)!! (Recipe in the comments)

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Perfect Easy Egg Fried Rice (On Whatever Gear You Have)!! (Recipe in the comments)

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2 COMMENTS

  1. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious. This can be prepared under 30minutes, including cooking rice freshly. It is wholesome and nutritious on its own and does not need any side dish. But can be accompanied with any INDO CHINESE FOODS like manchurian or chilli potato.

    CLICK [HERE](https://youtu.be/LmgvrJ4KhWs) for step-by-step video recipe

    Ingredients:

    • Long grain/Jasmin cooked rice – 3 cups

    • Oil – 2 tbsp

    • Green Onions aka spring onion – 2 sliced bulbs and stalks

    • Finely chopped Carrots – 1/2 cup

    • Eggs – 2

    • Green Peas – 1/2 cup

    • Dark Soy Sauce – 2 tbsp

    • White Vinegar – 1 tbsp

    • Sesame Oil (Optional) – 1 tbsp

    • Salt to taste

    • Powdered Pepper – 1/2 tsp

    Method:

    Step 1: Scrambled Egg

    1. Break eggs into a bowl. To it add some salt and pepper.

    2. Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the seasonings.

    3. Lightly grease your hot skillet/non-stick pan, coating the surface with a thin layer of oil.

    4. On medium flame, pour the eggs into the skillet.

    5. Move the spatula around the edge of the skillet, pulling the cooked edges towards the center. Cooked scrambled eggs will gather in the center of the skillet.

    6. When fully cooked, using spatula break the scrambled eggs.

    Step 2: Cook Rice

    1. Soak 1 cup rice for 10 to 20 mins. If you are a large family, you can make more rice(upto 3 cups) following the same method. Add rice to a large bowl. I have used 3 cups long grain basmati rice. You can also use any long grain or medium grain like Jasmine rice, Sona masoori.

    2. Meanwhile pour about 10 cups of water for 3 cups of rice to a large pot and bring it to a rolling boil on a medium high flame. When the water begins to boil add the rice

    3. Add 1 tablespoon salt to the boiling water. Add rice.

    4. Keep checking so you don’t overcook. This only takes a few minutes. Cook the rice and not mushy. Grains must be separated yet fully cooked.

    5. Quickly drain the rice to a colander. Cool it until all of the steam vanishes. Fluff it up with a fork. If the rice is perfect you can cover and set aside. This prevents the rice from drying & becoming hard.

    6. When completely cooled add ½ tablespoon of Vinegar to rice. Mix well. Leave in the fridge for 10 mins. This is optional. Doing so will give rice a good texture that best suits for Chinese fried rice

    Step 3: Fried Rice

    1. Heat oil in a wok or pan on the highest flame. Add green onion bulbs, carrots & green peas.

    2. Saute for 2-3 mins.

    3. Add the cooked rice. Mix well.

    4. To it add, soy sauce & vinegar. Mix thoroughly.

    5. You can add more pepper powder & salt if needed.

    6. Finally, garnish with green onion stalks.

    Egg Fried Rice is ready. Enjoy!!

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