this is a post that (uncharacteristically) comes straight to the point. egg fried rice is a firm favourite and can be made with whatever veggies you have on hand and is a great way to use up leftover rice. I however used freshly cooked rice. Its especially great if its eaten on its own, cos it really doesnt need anything on the side to “dress” it up.
Egg Fried Rice – Serves 2/3
3 cups cooked rice – the grains should be separate, use leftover rice straight from the fridge
1 cup thinly shredded vegetables of choice (i’ve used cabbage, green beans and baby corn)
1 medium onion, sliced thin
2 medium eggs
1 tablespoon soya sauce
1 tablespoon white vinegar
1/2 teaspoon garlic paste
freshly crushed pepper
salt to taste (if needed, check after adding the soya sauce)
2 tablespoons vegetable oil
2 tablespoons chopped cilantro
in a pan, heat 1 tablespoon of the oil, break in the eggs and scramble with salt and pepper to taste. Cook till just done, do not overcook. transfer to a plate.
heat the other tablespoon of the oil, saute the garlic till the raw smell disappears, add the vegetables and cook on high heat till they are cooked but retain a crunch. this can be made out when the vegetables still retain their bright colour. add the rice and stir well to incorporate. add the soya sauce, vinegar and salt if needed, stir in the cilantro and eggs. toss well to combine. turn off the heat. Check for seasonings and serve hot.