Egg fried rice

Sweet scented basmati rice stir fried with a mixture of seasonal vegetables and egg.

Preparation time – 5 minutes

Cooking time- 15 minutes

Serves-4

Ingredients:

240 grams / 8 oz cold plain boiled  rice

3 spring onions finely chopped

1 small carrot grated

30 grams / 1 oz precooked green peas

30 grams / 1 oz precooked sweet corn kernels

1 red chilli cut into thin slices

30 grams /1 oz cashew nuts

½ tablespoon fresh coriander finely chopped

2 button mushrooms finely diced

2 eggs beaten.

¼ teaspoon Salt

¼ teaspoon white pepper

½ teaspoon Tabascosauce.

1 tablespoon olive oil
1 teaspoon sunflower seeds

  

Method:

1. In a wok add the oil and heat on medium heat. when hot add the carrots, peas and sweet corn and stir fry for a minute. 

2. Add the cashew nuts and stir fry for a minute till cashew nuts brown.Add the salt and pepper and Tabasco sauce and stir fry.

3. Add the rice, and toss to mix rice and vegetables.

4. Pour over the rice the beaten egg and toss the mixture stirring till egg sets. (About 3-4 minutes)

5 .Add the spring onion  and red chilli and sunflower seeds to the egg fried rice and toss.

6. Transfer to a serving dish and garnish with chopped coriander

Serve with mushroom curry.

Guest Post by Roshni Kanabar

Submitting to:
Lets cook with Seeds event by simply.food