Egg Fried Rice

Volume

Serving for 2 people.

Ingredients

- 4 eggs
- 0.25 tumbler of milk
- 6 cloves of garlic
- 100g of carrot (2 or 3 carrots)
- 1 capsicum
- 2 onions
- 6 green chillis
- 150g mushrooms
- 8 tbsp butter
- 3 tbsp oil
- 2 tsp chaat masala
- 1 tsp pepper
- 2 tsp red chilli powder
- 2 sachets maggi magic masala (or equivalent)
- Salt to taste
- Extra pepper, red chilli powder and chaat masala on hand
- 1 tumbler rice
- Schezwan sauce & soy sauce

Other Requirements

- Sauce pan + Spatula
- Tava
- Pressure cooker
- Fridge

Steps to Prepare

1. Cook the Rice

To be done the previous day.
  1. Take 1 tumbler of rice and wash it till the dirt is off.
  2. Take 2-2.5x the amount of water (2-2.5 tumblers of water). The amount of water varies with the type of rice. Use marginally less water than usually used for cooking.
  3. Add both the rice and water to a dish inside the pressure cooker and set the cooker on the stove and switch it on.
  4. Wait for 1 (or 2) hiss. Switch off the pressure cooker.
  5. Wait for the pressure to die down. Once the pressure weight can be lifted without hissing, open the pressure cooker.
  6. Empty the rice into 1 or 2 dishes and ensure that the rice is spread out and not clumped together.
  7. Leave the rice under the fan and allow it to dry.

  8. Leave the spread out rice in the fridge overnight. At the very least allow the rice to sit in the fridge for a few hours. The rice should be dry and unclumped, as far as possible.

2. Fry the Eggs

  1. Break open 4 eggs in a cup.
  2. Add 1 tsp of salt and a tsp of pepper to the eggs and mix thoroughly.

  3. Add a 0.25 tumbler of milk to the eggs and mix once again. This will ensure that the fried eggs are fluffy.

  4. Add 2 tbsp of butter to the pan (tava) and spread all across the surface. Allow the butter to heat up and begin to sizzle.
  5. Pour the egg & milk mix onto the pan (after the butter has started to sizzle lightly). Keep the heat high to begin with.

  6. Once a few patches begin to solidify, scrape them up and toss them around the pan. As different patches begin to solidify, keep cutting them with the spatula and tossing them around. Thus insure that the eggs gets scrambled on the tava. During this step add some pepper, red chilli powder and chaat masala as per preference. This will ensure that each bite of the egg has added spice and flavour.

  7. Once completed (eggs are in completely dried pieces, which are slightly crisped but not burnt), empty the tava and pour the scrambled eggs into another container.

3. Saute the Vegetables

  1. Chop the vegetables into appropriate sized pieces (ideally each side of a vegetable should be less than half the length of a cooked rice grain).

  2. Prepare the masala by mixing 2 sachets of maggi magic masala (or equivalent), 2 tsp of chaat masala, 1 tsp of pepper and 2 tsp of red chilli powder. Any or all of these can be scaled up to strengthen a certain kind of flavour or increase the overall amount of flavour.
  3. Add 3 tbsp of oil to the tava and heat.
  4. Once the oil is hot, add onions then capsicum, then carrot and then chillis. Keep tossing the vegetables and ensure that they are all getting thoroughly cooked (raw taste should be gone).
  5. Once the raw flavour is gone, add the mushrooms and continue sauteing. Note that we have not added any of the garlic here.

  6. Now add 1/3 of the prepared masala to the veggies and toss around till the flavour sinks into the veggies. The veggies can bee cooked until slightly crisp. A little less than 1/3 of the masala can also be added, so that more remains for the rice.
  7. Place the cooked vegetables in another container.

4. Fry the Rice

  1. Add 3 tbsp of butter to the tava and allow it to melt, and spread it around the dish.

  2. Add half of the chopped garlic into the tava and spread it around. Maintain a low flame to begin with, so that the gralic doesn't get burnt.

  3. Add half of the remaining masala mixture (prepared while sauteing veggies) or around 1/3 of the initially prepared masala to the tava. Ensure that the spread and sprinkling of it is uniform across the tava.
  4. Now add half of the rice into the tava and spread it out across the tava. After 15 seconds mix the rice together in the tava so that the garlic-butter-masala mix is uniformly applied over the rice.

  5. Now keep spreading and pressing the rice into the tava. Allow it to sit for 15-30 seconds and then mix and repeat. Repeat this process until the rice becomes a little crisp and well cooked with the masala.
  6. After completed, put this fried rice into a separate container, and repeat the process with another 3 tbsp of butter, the remaining rice and masala. This process was split into 2 steps so that there is enough tava surface area available for every grain of rice at any point of time. If the volume of rice or the size of the tava is different, change the number of repetitions of this step accordingly.

5. Putting it Together

  1. Add the sauted veggies, scrambled (fried) eggs and the fied rice to one sauce pan. This addition can be done in layers so that mixing of the solid mix is relatively easy.
  2. Keep the heat on low and keep mixing, until the whole dish is uniformly mixed.
  3. Taste and add any of the masalas available, as required. Add salt at this stage if needed to bring out the flavour.
  4. Once the flavour, mixing and heat is satisfactory, serve the friend rice onto plates.

Best served with a schezan sauce and soy sauce accompaniment. Sweet juices or thums up serve as a good beverage alongside the dish.