When inertia gets the best of you – make a bowl of fried rice !
You have to start somewhere to get going. Ingi told so, and so here it is.
You have to start somewhere to get going. Ingi told so, and so here it is.
Out of the numerous variations of desi fried rice that we tasted and loved, here is one with no sauces added during preparation. Rice is flavored with a medley of vegetables, spring onion and freshly ground white/black pepper. If you are venturing into this recipe, please feel free to get benefited from the following three tips.
1) Use freshly ground black/white pepper
2) Cool the cooked rice thoroughly
3) Never opt to omit bell peppers
Bharathy, this post is for you.
1) Use freshly ground black/white pepper
2) Cool the cooked rice thoroughly
3) Never opt to omit bell peppers
Bharathy, this post is for you.
Rice (long grain, preferably Basmati) – 2 cups
Garlic minced – 1 ½ tbsp
Boneless cooked shredded chicken – 1 cup
Diced carrots – 1 cup
Diced green beans – ½ cup
Diced bell pepper (red and green mixed) – 1 ¼ cup
Green onion chopped – ½ cup
Whole white or black pepper – ½ tsp
White vinegar – 2 tbsp
Eggs – 2
Oil – 3 tbsp
Salt – to taste
Heat 1 ½ tbsp oil in a pressure cooker (lid off!). Lightly sauté 1/4 tbsp of garlic. Before garlic pieces change color add Basmati rice and gently mix to coat the grains with oil . Add 2 ½ cups of hot water, 1 tbsp vinegar, salt and pressure cook till one whistle. Turn off the heat, wait 5 more minutes. Release pressure, open the cooker, spread the cooked rice on a platter and let it cool. You need thoroughly cooled rice for making this dish, so it is better to prepare the rice the day before and store it in the fridge.
Beat eggs with a pinch of salt. Heat oil in a pan, scramble the beaten eggs. Remove from the stove to a chopping board, finely mince and keep. In the same pan heat 1 tbsp oil, add 1 tbsp garlic and stir fry for 30 seconds. Add green beans and carrots, toss to coat with oil. Add 2 tbsp water and cook covered for 1-2 minutes. Remove the lid, increase the heat, add bell peppers, chicken, half of the chopped green onions and finely crushed black/white pepper. Add salt to taste. Stir fry for 1 minute at high heat. Add the cooked rice, keep stir frying for 2-3 more minutes. Sprinkle 1 tbsp vinegar; stir fry for 1 more minute. Remove from stove, add the remaining spring onions and scrambled egg. Mix well and serve hot.
Garlic minced – 1 ½ tbsp
Boneless cooked shredded chicken – 1 cup
Diced carrots – 1 cup
Diced green beans – ½ cup
Diced bell pepper (red and green mixed) – 1 ¼ cup
Green onion chopped – ½ cup
Whole white or black pepper – ½ tsp
White vinegar – 2 tbsp
Eggs – 2
Oil – 3 tbsp
Salt – to taste
Heat 1 ½ tbsp oil in a pressure cooker (lid off!). Lightly sauté 1/4 tbsp of garlic. Before garlic pieces change color add Basmati rice and gently mix to coat the grains with oil . Add 2 ½ cups of hot water, 1 tbsp vinegar, salt and pressure cook till one whistle. Turn off the heat, wait 5 more minutes. Release pressure, open the cooker, spread the cooked rice on a platter and let it cool. You need thoroughly cooled rice for making this dish, so it is better to prepare the rice the day before and store it in the fridge.
Beat eggs with a pinch of salt. Heat oil in a pan, scramble the beaten eggs. Remove from the stove to a chopping board, finely mince and keep. In the same pan heat 1 tbsp oil, add 1 tbsp garlic and stir fry for 30 seconds. Add green beans and carrots, toss to coat with oil. Add 2 tbsp water and cook covered for 1-2 minutes. Remove the lid, increase the heat, add bell peppers, chicken, half of the chopped green onions and finely crushed black/white pepper. Add salt to taste. Stir fry for 1 minute at high heat. Add the cooked rice, keep stir frying for 2-3 more minutes. Sprinkle 1 tbsp vinegar; stir fry for 1 more minute. Remove from stove, add the remaining spring onions and scrambled egg. Mix well and serve hot.
