Easy vegetable and egg fried rice

Easy vegetable and egg fried rice

I call this easy because I use frozen vegetables. It saves a load of time and the taste is just as good! Start with cooking the rice. Best thing is to cook the rice a day before and refrigerate. COOKING RICE RIGHT IS THE MOST IMPORTANT THING!!! Cook and let it COOL COMPLETELY. If you handle hot rice, it will become mushy.

Bring about 3 litres of salted water to boil. Add the rice and simmer for 10 minutes or till rice is cooked. Drain and set aside to cool. Take care not to overcook the rice.

Chop onions. Beat 5 eggs with salt and pepper and set aside. Thaw the frozen vegetables- microwave or pour some boiling water over and drain. Heat oil in large wok. Sauté ginger garlic paste for 2 minutes. I make ginger-garlic paste at home following this recipe. It is much better than any store bought kind.

http://showmethecurry.com/odds-ends/homemade-ginger-garlic-paste.html

 Add chopped onion and fry till translucent. Add the beaten eggs and scramble. When the eggs are set, add the vegetables. Add salt, pepper and a pinch of ajinomoto if using. Stir well to combine. Mix into the cooled rice.

The last step is stir-frying the rice in wok. This makes it nice and crunchy. Frying should be done just before serving. You can keep the rice ready earlier. Heat a wok with a teaspoon of oil. Add 2-3 cups of the rice mixture, a tsp soy sauce, half tsp vinegar and a pinch of ajinomoto (optional) to the wok. Stir-fry for a few minutes over high heat. Remove to a serving platter. Repeat till all the rice is fried.

I serve this usually with chilli chicken. Believe me, this combination is simply awesome!!!