I was very hungry yesterday, i was not in the mood to eat regular rice and curries. I was craving for some chinese. I had a bowl of rice in the fridge, i thought of making chinese fried rice. But later i sticked upon thai fried rice recipe. I added eggs in it and made it as egg fried rice.
When i finished making it, i dished it in a plate, sprinkled the top with some chilli flakes and had with some pickled chilli vinegar. It was heavenly..Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 5 mins
Cooking Time : 10 to 15 mins
Serves: 1 to 2
Ingredients:
Oil - 3 tblspn
Garlic - 3 cloves chopped finely
Spring Onion - 2 green and white separated
Green Chilli - 1 chopped
Cooked Rice - 2 cups
Eggs - 2 to 3
Fish Sauce - 2 tsp
Soy Sauce - 1 tsp
Salt to taste
Pepper to taste
Lemon Juice - 1 tblspn
Method:
Heat 2 tblspn of oil in a wok, add garlic, green chilli and onion and fry till lightly golden.
Now add in rice and stir fry on high heat till it is heated through.
Add in fish sauce, soy sauce and stir fry.
Push the rice to one side, add 1 more tblspn of oil, add in eggs and season with salt. Scramble it and fold it with the rice.
Now sprinkle pepper, lemon juice and mix well. Add spring onion green part and mix well.
Serve.
Pictorial:
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| take all your ingredients |
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| i used normal cooking rice, cool it down completely |
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| prepare your ingredients |
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| heat oil in a pan |
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| add garlic, spring onion white part, chillies and mix well |
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| saute for a min |
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| now it is done |
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| add cooked rice |
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| mix well |
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| now stir fry till it is heated |
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| add fish sauce |
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| soy sauce |
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| toss well |
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| push the rice to one side |
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| heat little more oil |
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| add in couple of eggs |
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| then i decided to add one more egg, since i was very hungry |
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| add salt |
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| scramble |
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| once it is scrambled as per your liking |
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| mix through |
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| add pepper |
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| lemon juice |
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| mix well |
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| add spring onion green part |
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| Serve |
plasterer bristol
egg fried rice is a favorite of mine, great recipe and thanks for sharing.
Simon