Egg Fried Rice

This is a quick rice dish with a very mild flavor and can be had with spicy Chinese gravies like Vegetable Manchurian or Mushroom Chili. Make sure that rice is pre-cooked and completely cooled. Don’t cook rice completely, it should be about ¾th done. It tastes best with lots of green onion.

 

Equipment and Utensils

Chinese wok

Flat metal spoon

Plate

 

Ingredients

110 grams (½ cup) Rice

75 grams (1 cup) Mixed Vegetables finely chopped

1 teaspoon Garlic finely chopped

1 teaspoon Ginger finely chopped

2 Eggs beaten

½ teaspoon Salt

¼ teaspoon Black Salt

½ teaspoon Black Pepper Powder

½ teaspoon Soya Sauce

½ teaspoon Vinegar

Pinch of Sugar

Pinch of Ajinomoto

1½ tablespoon Vegetable Oil

Directions

Put 1 tablespoon oil in a wok and keep it on high flame.

When oil is hot, add eggs and scramble them.

When they are cooked and flaky remove them in a plate.

Now add remaining oil. Fry ginger, garlic on high flame.

Add vegetables and stir for 1 minute.

Now add rice and remaining ingredients like salt, pepper, sauce and vinegar.

Sprinkle sugar and ajinomoto.

Now just fry the rice on high flame for 1-2 minutes.

Add eggs and mix properly.

Check for seasoning.

Add Green onion and take it off the flame.

Serve steaming hot with Manchurian.

 

Preparation Time: 25 minutes

Cooking Time: 7 minutes

 

Number of Servings: 2

 

Nutritional Information

Total Calories: 832.25 Kcal

Fat: 42.59 gm

Protein: 28.16 gm

Carbohydrates: 94.91 gm

Iron: 4.95 mg