Chinese Egg Fried Rice

Chinese Egg Fried Rice

Back in childhood days, we never got to taste the Chinese Fried Rice, because, in our small little town,back then  soya sauce, ajinomoto were rarely found in para grocery store.This is one of the several variations of Chinese Fried Rice, and a pretty simple recipe. But as goes with cooking, give the recipe its due time.

Serves: 3

Preparation Time: 20 mins
Cooking Time: 25 mins

Ingredients:

• Rice: 200 gms.
• Egg: 4.
• Beans: 50 gms.Cut into very small slices.
• Green Bell Pepper(Capsicum):A medium sized one weighing around 75 gms.Cut into very small slices
• Carrot:50 gms.Cut into very small slices.
• Green Chillies: 3.Cut into very small slices
• Soya Sauce: 3 tsp
• Ajinomoto: 1/2 tsp
• White Pepper: 6-8 nos.Crushed
• Black pepper Powder: 1/2 tsp
• Vegetable Oil: 4 tbsp
• Salt: To taste

Preparation:
Rice:

• Soak the rice in water for 30 mins.
• Prepare rice like it is normally done.Spread it on plates in the open air so that the remaining moisture is vapourized and the rice becomes dry.

Vegetables:

• Boil the beans and carrot in some water for 2 mins and then dry the veggies.

Egg:

• Heat 3 tbsp of vegetable oil in a wok.
• Beat the eggs lightly and add salt to taste.
• Fry the eggs so that they become a bhurji.

Cooking:

• Heat 4 tbsp of vegetable oil in a wok.
• In it add the crushed white pepper and wait till the fragnance evolves.
• Add the cooked rice to the wok.
• Under low heat - stir the rice for sometime(2 mins)
• Then add the capsicum,beans and carrot pieces to the rice.Further to it, add the fried egg.
• Stir the ingredients for another couple of mins.
• Then add the soya sauce,sprinkle the ajinomoto,black pepper powder and salt over the rice.
• Stir for 5 mins and ensure that the mixture is homogenous.
• Once the mixture tastes homogenous, let the rice rest on the wok under low heat for a further 10 mins.This should ensure a uniform taste to the fried rice.