The time to visit the homeland is approaching near and the preps are in full swing these days. All shopping for gifts and sweets is done, essentials are checked off the list and I have already started with the final packing now. Some may say it’s still too early for packing, but since I am like the worst organiser in terms of lists, I need to kick start now else I will definitely forget something or will fill the suitcases with unnecessary random stuff which will eventually increase weight uselessly. I have faced that embarrassing situation twice by now, where I had to remove "extra" stuff from the baggage since it was over-weight. Once I had to remove my new flip flops which I bought just on my way to the Airport. Flip-flops ! Seriously !! They hardly weigh more than 250 gms..
And so I have got this new digital scale which I am to keep inside the cabin bag all the time and weight my luggage right before stepping on the Airports now. I know it’s a popular cliché that we NRIs carry box full of stuff to and fro on India visits. And every time I read similar statements, I do try to keep a check on my next list. But I am just hopeless in that case. But in my defense, we do go during winters and these bulky jackets do add a lot to the baggage. And no, I can’t wear the same jacket on salwar suits which I wear over Jeans or skirts or PJs.. Yeah .. I do accept being a typical woman there ! * Big Sigh *
So anyway, my packing is almost done and half of the lists are checked off already. And though am trying to sound very organised to you, trust me I am not! I like doing all the forward planning in terms of weekdays cooking, weekend plans, dance practice attire etc. but when it comes to apply that planning I am running like a chicken on hot plate all the time to accomplish the tasks. In this advent of becoming super woman, I often fail myself to keep up to the mark and then I go for simpler recipes to use the vegetables I bought with high hopes. This egg fried rice is one such recipe which is a life saver on those busy days. It’s fairly quick and simple to assemble and for Egg lovers it’s just too good to resist. Plus the addition of vegetables makes it even better to have as a one pot meal for all ages. We had it with mix veg raita, which makes a brilliant combo with this hot and aromatic rice dish. And you may throw in any veggie you like ( obviously not Eggplants and courgettes or any vegetable which releases water ) to play with the taste.
Recipe source: My own
Serves: 2-3 people
Course: Main course
What you need?
To make Rice :
1 cup basmati rice
1 ½ cup water
1 tsp olive oil
5-6 garlic pods
A generous pinch of salt
To stir fry:
½ cup green peas
3-4 medium eggs
2-3 green chilies- sliced in juliennes
1 cup chopped vegetables ( I used shredded carrots, cabbage and beans )
4-5 spring onion bulbs with stem
2 tbsp sesame oil
1 tsp Black pepper
Salt to taste
½ tsp red chili flakes – or more depending on your taste
1 large onion, chopped – optional
1 inch ginger , sliced in julienne – optional
Fresh coriander leaves to garnish
How to make?
- Soak rice for an hour, wash 3-4 times and drain all the water. Keep aside
- Heat olive oil in a pan, add roughly chopped ( or minced ) garlic pods and fry for a min
- Add rice and roast on medium flame for like a min. Add water to it and cook it the usual way either in a pan, microwave or pressure cooker. The texture should be grainy and fluffy, keep it aside for some time and do not cover full so the steam would be all out.
To stir-fry the vegetables
- Heat sesame oil in a pan, add green chilies and spring onions and fry for half a minute. Add all the vegetables and stir fry them for 4-5 minutes. The smaller the vegetables the less time they will take to get cooked, hence keep the size tiny or just shred them like I did
- Once the veggies are cooked enough as per your taste, add spices and give a quick shake to mix everything.
- Beat the eggs lightly in a bowl, and drop in the pan. Keep stirring on low-medium flame till eggs turn solid and get mixed up properly with the veggies. This may take about 8-10 minutes
- Add cooked rice to it and gently fold everything together. Keep the flame on medium and stir till there is no water remaining in the pan, for about 5-7 minutes.
- Turn off, garnish with fresh coriander leaves and serve immediately
My Notes and tips:
- Rice kept at room temperature works best for this recipe, so you may plan the dish in advance. I usually prepare rice 1-2 hours before serving and then quickly stir-fry the vegetables and egg to assemble together with rice, then serve fresh and hot
- Egg fried rice tastes best when eaten fresh and hot, if you want to reheat it do it in a pan and not in microwave since eggs will release the water and it will taste all weird then.
- Increase or decrease the quantity of eggs as per your preference, 3 eggs work just fine for me.
- I keep the red chili flakes quantity less in it, so to relish the taste of garlic and vegetables more. You may add red chili powder as well, if this is too bland for your taste
- If you are using onion, do add with vegetables and stir fry as usual
- Other vegetables that can be used in this recipe are - Mint leaves, capsicums, broccoli, cauliflower florets, shredded cabbage, sweet corn. Just remember not to over do the quantity so that the taste of eggs remain prominent.