Egg Fried Rice (Indo Chinese)

A simple and quick Rice recipe from Indo - chinese cuisine loaded with vegetables eggs and eggs!  I always love fried rice for its mild taste and perfect for parties; also for Kid's lunch box.

You can also try this with your left over rice too.

Ingredients:

Basmati rice - 1¼ cup
Egg - 3
Carrot - 1 small (finely chopped)
Beans - 10 (finely chopped)
Capsicum - 2 tbsp (finely chopped))
Garlic - 4 cloves (finely chopped)
Onion - 1(finely chopped)
Spring onions - 1 (finely chopped)
Soya sauce - ½ tsp
White pepper powder - to taste
Oil - 2 tbsp
Salt - to taste
Sugar - ¼ tsp

Directions:

Pressure cook the rice or cook in the open pan till it becomes soft but firm. Spread the cooked rice in plate; fluff it lightly with a fork and allow it to become completely cold.

Add the eggs in a bowl and season it with salt and pepper; whisk well. Heat oil in small pan; pour the egg mixture in that and scramble thae eggs; keep aside.

Heat oil in a wide pan; add garlic, white part of the spring onion and onion. Saute till the onion becomes translucent; but make sure not to burn the garlic.

Next add all the veggies, saute in a medium for 2 to 3 minutes.  Don't over cook the veggies.

Add soya sauce, pepper powder, salt and little sugar to the vegetables and give it a quick mix.

After that add rice, green part of spring onion and scrambled eggs; stir well it is combined.

Serve hot with any Chilli Paneer, Gobi Manchurian, Chilli Mushroom, Chilli Chicken or side dish of your choice.

Note:

You can also add finely chopped ginger along with garlic for different flavour.

You may increase or decrease the sauces, pepper powder and salt amount to suit your taste.

Soya sauce already has salt in it, so be cautious while adding salt.