Hello friends, Apologies I am posting after a long time....was trying to settle with the new job, school runs and London life. But not to worry I am back. I have been cooking and experimenting in my kitchen all throughout but was not able to sit and jot the recipe in my blogpost and upload the pics. Days passed and now it's finally summer in UK. So here I am with whole lot of recipes awaiting to be posted and share with world.
As I said, my days are busier now, so I am always looking for quick and easy recipes specially in the weekdays.
This one is an easy, simple dish takes just minutes to prepare and is a complete meal. The ingredients used here are readily available in any household. The recipe is from a book called 'Easy 30 minute meals' quick and easy recipes for busy people....I did some alteration to the recipe and it turned out perfectly fine.
So here it goes...
Ingredients
1 cup basmati rice washed ( leftover cooked rice will also do)
2/3 cup vegetable oil ( recipe says ground nut oil)
4 eggs
2 garlic cloves, peeled and crushed
4 spring onions sliced finely
6 to 7 fresh baby beans...if they are not baby beans you may need to blanch and fry them before adding to the rice.
1 scallions/ small onion sliced
1 teaspoon sesame oil
1-2 tablespoon soy sauce depending on dark or light...I used dark and 2tbs
Freshly crushed pepper as per taste (recipe says a pinch of white paper)
2 tablespoon of oyster sauce (I did not used)
Salt as per taste
2 fresh red chillies deseeded and finely chopped
a handful of fresh coriander leaves
You can serve tomato or chilli sauce of your choice.
Process
The process is very easy it is just like our fried rice with fried egg....with a Chinese touch
Cook the rice according to the package instruction(or by your experience).
Drain, rinse, and set aside until needed. You can also use a equal amount of leftover from the previous day.
Heat the oil in small deep wok over a high heat. The oil should be hot enough.
Crack 2 eggs into a dish and gently slide them in the hot oil. The oil is hot enough and it may splutter a little so stand back and be careful.
Cook for 2 minutes until the whites are set but the yolks are still soft and oozy. If you do not like a soft centre you can cook it further but believe me the best part of a fried egg is the oozy centre.
Remove them from the pan and keep aside. Fry the other two similarly and set aside until needed.
Reuse 2 tablespoon of the remaining oil in a big wok or large saucepan. You can use the left over oil for preparing your dinner or next day lunch time meal.
Heat the oil and add garlic. Cook until its starts changing colour, add the cooked rice and half or more of your spring onions, all the chopped beans and scallions. Stir fry briskly for 4-5 minutes, add the sesame oil, soy sauce and salt to it. Give it a good stir. You can also sprinkle some fresh pepper now. Transfer it into a bowl and placed he fried egg on top. Sprinkle some salt n pepper on it and the remaining spring onions and the red chillies. Sprinkle some fresh coriander leaves and serve with tomato or chilli sauce of your choice.
Your fried rice with egg is ready....
Happy Cooking!!!
As I said, my days are busier now, so I am always looking for quick and easy recipes specially in the weekdays.
This one is an easy, simple dish takes just minutes to prepare and is a complete meal. The ingredients used here are readily available in any household. The recipe is from a book called 'Easy 30 minute meals' quick and easy recipes for busy people....I did some alteration to the recipe and it turned out perfectly fine.
So here it goes...
Ingredients
1 cup basmati rice washed ( leftover cooked rice will also do)
2/3 cup vegetable oil ( recipe says ground nut oil)
4 eggs
2 garlic cloves, peeled and crushed
4 spring onions sliced finely
6 to 7 fresh baby beans...if they are not baby beans you may need to blanch and fry them before adding to the rice.
1 scallions/ small onion sliced
1 teaspoon sesame oil
1-2 tablespoon soy sauce depending on dark or light...I used dark and 2tbs
Freshly crushed pepper as per taste (recipe says a pinch of white paper)
2 tablespoon of oyster sauce (I did not used)
Salt as per taste
2 fresh red chillies deseeded and finely chopped
a handful of fresh coriander leaves
You can serve tomato or chilli sauce of your choice.
Process
The process is very easy it is just like our fried rice with fried egg....with a Chinese touch
Cook the rice according to the package instruction(or by your experience).
Drain, rinse, and set aside until needed. You can also use a equal amount of leftover from the previous day.
Heat the oil in small deep wok over a high heat. The oil should be hot enough.
Crack 2 eggs into a dish and gently slide them in the hot oil. The oil is hot enough and it may splutter a little so stand back and be careful.
Cook for 2 minutes until the whites are set but the yolks are still soft and oozy. If you do not like a soft centre you can cook it further but believe me the best part of a fried egg is the oozy centre.
Remove them from the pan and keep aside. Fry the other two similarly and set aside until needed.
Reuse 2 tablespoon of the remaining oil in a big wok or large saucepan. You can use the left over oil for preparing your dinner or next day lunch time meal.
Heat the oil and add garlic. Cook until its starts changing colour, add the cooked rice and half or more of your spring onions, all the chopped beans and scallions. Stir fry briskly for 4-5 minutes, add the sesame oil, soy sauce and salt to it. Give it a good stir. You can also sprinkle some fresh pepper now. Transfer it into a bowl and placed he fried egg on top. Sprinkle some salt n pepper on it and the remaining spring onions and the red chillies. Sprinkle some fresh coriander leaves and serve with tomato or chilli sauce of your choice.
Your fried rice with egg is ready....
Happy Cooking!!!
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