Thursday, January 21, 2016

Fried Rice

For something I make quite frequently, I was quite surprised to note that I have not posted this so far...
This is my saviour on most days when it comes to preparing school lunches for the kids, especially if I have leftover rice from dinner. No time to chop veggies? eggs can make this come together in a jiffy.  Or you can even mix both veggie and eggs when making fried rice. Or substitute with chopped mushrooms for a mushroom fried rice.

Jasmine Rice has the perfect texture  for fried rice but pretty much any other rice that we normally use (ponni raw rice, sona masuri, or basmati) will still work. It is better to have rice to that has been cooked and refrigerated so the grains stay separate... Wet fingers and crumble the rice so they don't stick to your fingers.




Cooked and refrigerated rice - 1 cup, grains separated
Egg - 1   OR
Minced Veggies of choice - carrots, beans, cabbage or corn - half cup OR substitute with chopped mushrooms
Soy Sauce - 1 to 1.5 tsp (or to taste) 
Sriracha (Chilli sauce) - quarter to half tsp
Ketchup - quarter to half tsp 
Salt and Black Pepper powder - to taste 
Oil - 2 to 3 tsp

1.  Heat a wide pan on medium or med. high. Once hot add the oil and coat. 
2. Add egg (or the veggies). Scramble (or saute) with some salt and black pepper. 
3. Once egg is scrambled or veggies are crunchy, add the rice and the soy sauce, chilli sauce and ketchup and stir on a med-high flame.

Hot, tasty fried rice is ready to serve.

1 comment:

  1. Laavanya, you are right, Jasmine rice is the perfect texture for fried rice. When it is cooked and refrigerated.
    Stay warm with the giant snow storm coming our way.


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