Egg Fried Rice

Well, it was time to get my cooking blues. I was tired of the same recipe over and over again for weeks and wanted to have some thing good for lunch. But the thought of cooking made me feel lazy as I wanted to whip up some thing in a jiffy. So, I asked my hubby if he would eat anything very simple (Actually the podi rice with egg for side dish). He agreed but said he would be home in about half an hour. Now I have to make some thing good and fast. I found this video on Egg fried rice. But I have made variations to the preparations from scratch to suit my way of cooking. But basically the ingredients are the same.

Ingredients

• Rice - 2 cups
• Eggs - 2
• Cabbage or Carrot - 1/4 cup
• Peas - a handful
• Onion - 1, small (Spring Onions would be better)
• Soy sauce - 2 or 3 tsp
• Hot sauce - a dash
• Pepper - 3 tsp (suit your taste)
• Salt to taste
• Seaseme oil - 4 tbsp

Method

Wash and cook the rice seperately. Add salt to the rice when you cook it. You could use Basmathi rice for better texture but I have used Sona masoori. In a wok, add about 2 tbsp of oil. When hot break to eggs to it. Keep stirring to make it a scramble. In another wok, add the remaining oil and add the onions when hot. When they are translucent, add the finely chopped Cabbage and peas. Grate the carrots if you using them. Add salt and allow them to cook. When done, add the soy sauce and the hot sauce. Add the pepper and add the scrambled eggs also. When everything has mixed and absorbed the flavor well, add the cooked rice and toss so that it mixes well. Serve it along with ketchup.

Do try this and tell me. It was a last minute recipe that came out really very well.