Pan Fried Rice

About

This recipe is my interpretation of the original fried rice. This interpretation is a slight deviation from the typical indo-chinese recipes found online. I have used classic ingredients but adjusted amounts. The method is formulated to conform with typical Indian cooking. Critical to the success of this dish is the rice. I will explain how you could make rice that does not stick together. I prefer using Basmati Rice because of its texture and its overall result with flavors. 

Ingredients:

Cooked rice - 3 cups (process explained in Step 1)

Assorted vegetables- 1 cup (I Used Birds Eye frozen Mixed Vegetable- sweet corn, peas, carrots, soy beans, French beans)

Spring onions, chopped fine- 1 bunch 

Green, Red and Yellow Bell Peppers, chopped- 1/2 cup

Serrano Chilies, halfed lengthwise and remove seeds and white membrane- 1

Button Mushrooms, sliced-1/2 cup (optional)

Soy sauce- 2 tablespoons

Green chili sauce- 1 teaspoon (I used Ching’s)

Hot sauce- 1 teaspoon (optional)

Freshly minced ginger + garlic - 1 tablespoon

Onions, chopped- 1

Freshly ground black pepper - 1 teaspoon

Ground white pepper- 1 teaspoon 

EVOO- 1 tablespoon (Any good quality light olive oil)

Eggs- 3

For cooked rice

Basmati rice, 1 cup

Water, 3 cups

EVOO, 1 teaspoon

Salt, 1 teaspoon

Method

Step 1 - Rice

Wash and soak the rice in enough water to cover it for 30 minutes.  After 30 minutes, drain the water completely, add 2 cups of fresh water (or enough to cover the rice by 2 inches) in a heavy bottomed pan on medium flame. Add salt and EVOO and bring it to a boil. Cover and let it come to a boil. Next, once the water is boiling, lower flame and let the rice cook for about 10-12 minutes. Check if the rice is soft and not mushy. Even if water has not completely evaporated, that’s ok. Once the rice is cooked, immediately transfer the rice to colander and run cold water over. As a result of this, the rice will be separated not stick to one another. 

Step 2 - Eggs

In a separate bowl, crack the eggs (it is best to crack your eggs one at a time in a bowl or a cup (this will keep spoiled ones from getting mixed in). Put them into a glass or plastic bowl. After breaking the eggs, be sure to wash your hands thoroughly to prevent salmonella poisoning. Beat the eggs until they are completely mixed (the yolks and the whites). You can either use a fork, or wire whisk to mix/beat your eggs. Add salt and black pepper and whisk together. Keep aside.

In a wok or flat pan, add half teaspoon EVOO. Put the heat on low to medium heat, and pour on the eggs, spreading them evenly with a spatula just as you were to make an omelet. Once the omelet starts to cook, run your spatula through it to scramble it. Transfer into a bowl and keep aside.

Step 3- Preparing for the concoction

In the same pan, add the remaining EVOO and wait until it starts to smoke. Carefully add the onions. Fry until light golden brown. Add minced ginger and garlic and sauté for another 2 minutes. Add the frozen vegetables/ mushrooms and bell peppers. Sauté for 2-3 minutes until the vegetables cook through, making sure they do not turn mushy. Add soy sauce, hot sauce, and green chili sauce. Reduce flame to medium-high, stirring constantly. Continue to stir-fry for another 2-3 minutes. Add the eggs. Add the cooked rice and mix carefully from the sides ensuring not to break the rice. Add salt, white and black pepper. Toss to mix well. Serve immediately.

Happy Cooking!