Brown Basmati rice — different from regular long grain brown rice. It makes a non-sticky fluffier rice and is ideal for stir fries. Cook 1 cup rice with 2.5 cups water. When done, fluff up and set aside.
Eggs — 3 regular sized eggs. Scramble them in a little bit salt and pepper on medium heat. Set them aside to cool.
Veggies — 1 small chopped onion, 1/4 cup shredded carrots, 1/4 cup frozen baby Lima beans, 1/4 cup frozen corn + frozen sweet peas.
Other ingredients — garlic 3 large cloves minced, pepper, soy sauce to taste.
In a table spoon cooking oil (preferably sesame oil), sauté onion until lightly browned. Add the rest of the veggie ingredients and sauté on medium heat until rawness is gone. Add garlic and sauté for another couple of minutes. Finally add soy sauce, pepper, cooked rice and scrambled egg and mix everything nicely. Chopped green onion would be a fantastic garnish, but unfortunately I didn’t have it handy. Turn the heat off and enjoy!
shenshenw on
This looks fantastic! Grating the carrot is a great idea. I have such a hard time getting the carrots to cook whenever I stir fry them.
barsoap on
Separate kernels, check, not drenched in soy, check, looks good.
I would really recommend using day-old rice, though, the cool period chemically changes the starch and allows you to get a proper sear on the stuff. Definitely doable on a home stove, though I wouldn’t dare doing it with a teflon pan as you need *tons* of heat. Way above the smoke point.
I tend to scramble the eggs with soy, and the white first separately otherwise you tend to get a glob that doesn’t break down no matter how hard you whisk. As to veggies: Chilli, medium heat but lots (“just as much pointy pepper as heat” type of medium), spring onions (generally obligatory with egg fried rice), added directly before serving. Then, Szechuan pepper, whole corns if you dare, in that case soak them in soy sauce for a bit. Garlic and ginger optional, but nice, don’t overdo it. Same with toasted sesame oil. And don’t shy away from frying things separately if you don’t have a wok.
…and, yes, three eggs, the price hike didn’t reach Europe (20ct for barn, 23 free-range, 32 organic)
doodle_punk14 on
Looks good! I’ve ben craving fried rice since yesterday, but we don’t have eggs, and that–apparently–is enough of a barrier for me LOL
[deleted] on
Love it! My vegan friends ostracise me every time I make anything with eggs, but they’ll just have to deal.
I get my eggs from a farm right near me with chickens free to roam, anyhow.
MarioRex on
Nutritious & Delicious, I love it! Perfect way to describe it, and the recipe is so simple, I think I’ll be making this.
BlueSquiddy on
This looks so good! I can never seem to make anything better than normal boiled rice 😅
7 Comments
Brown Basmati rice — different from regular long grain brown rice. It makes a non-sticky fluffier rice and is ideal for stir fries. Cook 1 cup rice with 2.5 cups water. When done, fluff up and set aside.
Eggs — 3 regular sized eggs. Scramble them in a little bit salt and pepper on medium heat. Set them aside to cool.
Veggies — 1 small chopped onion, 1/4 cup shredded carrots, 1/4 cup frozen baby Lima beans, 1/4 cup frozen corn + frozen sweet peas.
Other ingredients — garlic 3 large cloves minced, pepper, soy sauce to taste.
In a table spoon cooking oil (preferably sesame oil), sauté onion until lightly browned. Add the rest of the veggie ingredients and sauté on medium heat until rawness is gone. Add garlic and sauté for another couple of minutes. Finally add soy sauce, pepper, cooked rice and scrambled egg and mix everything nicely. Chopped green onion would be a fantastic garnish, but unfortunately I didn’t have it handy. Turn the heat off and enjoy!
This looks fantastic! Grating the carrot is a great idea. I have such a hard time getting the carrots to cook whenever I stir fry them.
Separate kernels, check, not drenched in soy, check, looks good.
I would really recommend using day-old rice, though, the cool period chemically changes the starch and allows you to get a proper sear on the stuff. Definitely doable on a home stove, though I wouldn’t dare doing it with a teflon pan as you need *tons* of heat. Way above the smoke point.
I tend to scramble the eggs with soy, and the white first separately otherwise you tend to get a glob that doesn’t break down no matter how hard you whisk. As to veggies: Chilli, medium heat but lots (“just as much pointy pepper as heat” type of medium), spring onions (generally obligatory with egg fried rice), added directly before serving. Then, Szechuan pepper, whole corns if you dare, in that case soak them in soy sauce for a bit. Garlic and ginger optional, but nice, don’t overdo it. Same with toasted sesame oil. And don’t shy away from frying things separately if you don’t have a wok.
…and, yes, three eggs, the price hike didn’t reach Europe (20ct for barn, 23 free-range, 32 organic)
Looks good! I’ve ben craving fried rice since yesterday, but we don’t have eggs, and that–apparently–is enough of a barrier for me LOL
Love it! My vegan friends ostracise me every time I make anything with eggs, but they’ll just have to deal.
I get my eggs from a farm right near me with chickens free to roam, anyhow.
Nutritious & Delicious, I love it! Perfect way to describe it, and the recipe is so simple, I think I’ll be making this.
This looks so good! I can never seem to make anything better than normal boiled rice 😅