Fried eggs with fried-rice

 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!!! 

Schezwan Sauce- Indo version

This is my Indo version of quick schezwan sauce.

Ingredients:

2 big tomatoes chopped finely

2 tbsp of freshly grated ginger

2 tbsp of chopped garlic

2 tbp of chopped green chillies

2 tsp of dark soy sauce

2 tbsp of balsamic vinegar

1 tsp of brown sugar

1 tsp of salt or may be little less

1 tsp of red chilli flakes

a pinch of dried oregano

1 tsp of freshly grounded pepper

2 tbsp of olive oil

2 big spoon full of regular tomato ketch up

Take a deep pan and heat the olive oil. Add the ginger, garlic and green chillies to it and stir. Add the tomatoes and salt to it and cover it for some time. After few minutes, when the tomatoes have started to melt, add the other ingredients to it and mix well. Add the tomato ketch up at last. Check for the seasoning and serve it in small bowls. You can store it in jars for a week in the fridge.

Chicken Dumplings

I am a big fan of Chinese cuisine and momos are my all time favourite. Shaping the dumplings requires lot of time, patience and work. You may need to start a little early in the evening if you are planning this for dinner. This recipe is taken from Gordon Ramsay's World Kitchen from the Chinese section but as I promised in one of my earlier post, I am gonna do it with some changes. With these changes of course the effort is less and taste wise it is equally delicious. Ramsay had used minced Pork and raw Prawns for this dish but I am using stir fried chicken here. And the pastry I am using is Chinese filo pastry which is easily available in the super markets and shops. It is kept in the frozen section. They are very thin and can be used in various dishes such as spring rolls, samosas, puff patties etc. etc...

Pastry

Filo frozen pastry defrosted overnight in the fridge

Water

Filling:

250gm minced chicken. Alternatively you can mince the chicken at home by pressing and hitting it hard by your rolling pin and the chopped in to very fine pieces

2 tbsp Ginger freshly grated

1 tsp Salt or as per taste

1 tsp Pepper freshly grounded

1 tsp soft light brown sugar or regular sugar can also be used

2 tbsp light soy sauce

1 tbsp Rice Vinegar

2 tsp sesame oil

1 small onion finely chopped

3 tbsp chopped spring onions

2 tbsp coriander leaves

2 tbsp veg oil

To make the filling, on a hot pan put the veg oil. Add the ginger and onions to it and stir. As soon the onions starts to turn pink, add the minced chicken to it and mix well. Fry the chicken till it turns opaque in colour but soft. We do not need to fry it hard here. Put the other ingredients such as soy sauce, vinegar, sugar to it and mix. Pour in the sesame oil, mix and add salt and pepper to it. Just before taking it out of heat, sprinkle the spring onions and coriander leaves and give it a good mix. The whole process takes around 10-15 minutes. Check and adjust the seasoning. Keep it aside for cooling now.

For shaping the dumplings.

There are various ways in which you can shape your dumplings. You can make small little bags of rice shape and little purses or potlis. If the pastry sheets are big , you can cut it out in four squares. Take 2 squares and place them on your palm, spoon in the filling mixture in the centre, brush the rim of the pastry with water and take all the four ends together and stuck in. Make a potli shape and ensure the edges are stuck together.

Alternatively, you can also fold the sides up over the filling and make little pleats with your finger tips around the rim after brushing it with water. Make the rest of the dumplings and set aside.

For cooking the dumplings.

Put a deep pan, half filled with water on gas and place a deep glass bowl in on the water. Make sure the water level should be low. It is same as double boiler kind of arrangement. You can use the bamboo steamer lined up with parchment paper. We have be careful with the water here to avoid any spillage inside the bowl when covered. Once the water starts to boil, place your dumplings in the bowl and cover the pan. It will take around 2-3 minutes for the dumplings to cook. We will need to cook the dumplings in batches and keep the cooked one under cover to stay warm.

Serve the dumplings with schezwan sauce or with any kind of tomato based sauce. Schezwan is little hot for the kids.

A little tip from Ramsay- Make large batch and freeze some for another meal. Freeze, uncooked, on a tray lined with parchment, then pack into a rigid container. Defrost at room temperature before cooking.
Click here for my quick version of schezwan sauce

Happy Cooking!!!