Friday, February 8, 2013

Egg and Veggie Fried Rice

They say every dish has a story.. Here is mine.. It's a very short story really.. More like a lesson.. When preparing fried rice and chilli chicken, the much loved food in every Kerala house hold, always make it a point to make the chilli chicken last.. Otherwise you would end up not having enough to serve during the meal time.. The scenario could be even worser if your friends are going to show up... :P :D 


1. Thai Jasmine rice - 2 cups 
2.  Mixed vegetables (Green beans, peas, carrots) - 1 cup ( I used frozen)
3. Celery chopped - 1/2 cup 
4. Green onions chopped - 1/2 cup 
5. Eggs scrambled with salt and pepper - 1 
6. Soy sauce - 2 tbsp
7. Sriracha hot sauce - 1 tsp 
8. Sesame oil (I used expeller pressed sesame oil) - 2 tbsp 


1. Wash the jasmine rice a couple of times. Cook according to packet instructions. Prepare the rice the night before preparing the fried rice. Fluff the rice with a fork and refrigerate. This is ideal as jasmine rice is pretty starchy and tends to be soggy and sticky when used immediately. 
2. Microwave the veggies with 2 tbps water on high for 4 minutes. Let it rest in the microwave. 
3. Heat the sesame oil in a pan on medium heat. Add the chopped green onions. Saute for about 30 seconds. 
4. Add the chopped celery. Saute for a few seconds. 
5. Add the boiled veggies and the sauces and a little salt. Let cook for 4-5 minutes. 
6. Slowly add the rice in parts and mix lightly with the veggies. 
7. Let cook for a minute or two. Add the scrambled eggs and garnish with green onions.

Enjoy with Chilli Chicken! :D 

1 comment:

  1. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

    I hope you can make it!


    Kathy Shea Mormino

    The Chicken Chick


Copyright of © 2010-2013. May not duplicate or reproduce without permission. All rights reserved ® Site Design By Designer Blogs
Related Posts Plugin for WordPress, Blogger...