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!!! 

Rice with Green tea and Orange zest flavour

An ongoing Rice recipe event on a blog site inspired me to do some experiments with rice. I brain stormed a lot and eventually found myself utterly confused whether to make pulao,biryani or fried rice. Tired, I decided to have a green tea to reduce my stress and then it struck me..."rice with tea flavour". A simple steamed basmati rice with  green tea flavour appeared a very exciting option and I decided to give it a go.
 After all, in Thai cuisine, many dishes are often cooked with delicate flavours like lemon grass, coconut or jasmine. I was inspired.
So here goes my daring experiment with rice..

                             Rice flavored with green tea with lemon and orange zest.

Ingredients:
1 Cup Basmati Rice
3 Green tea bags
A few slices ginger
A cinamon stick
A pinch cumin seeds
1 tbsp orange zest
3 tbsp Lemon juice
Salt as per taste
1 tsp Veg oil
2 cups Water

Put the tea bags in 1 cup of hot boiling water for atleast 2 minutes to allow for flavours to come out of tea bags .
Heat oil in a deep pan with high sides. Add the orange zest, ginger slices and cinamon stick to it. After few seconds, add washed rice to it and mix it very gently.
Add salt and cumin seeds to it and mix properly.
Take the tea bags out now and squeeze them properly ensuring the flavours get into the water.
Pour this tea water into the rice and add 1 cup of extra water in it. The ratio is 1 cup rice:2 cups water, though at times you might need to add a little more water towards the end.
Stir it gently and cook in medium heat till the rice is tender enough, cooked and water is fully absorbed. Add some more water if you feel so. When the rice is almost 90% cooked, switch off the gas and cover with a lid. Let it get steamed for another few minutes. Usually this entire process should take anywhere between 10-18 minutes.

Special step: Take the lid out and smell the aroma. It is bound to de-stress you. Gauranteed...

Serve it hot with your choice of curry(I served it with egg curry!!).

Happy Cooking!!!