This egg fried rice is so easy to prepare that I turn to it whenever I run out of time. And also when I am worried the children aren’t getting a enough veggies in their diet.
2 cups basmati rice
4 cups water
1 tablespoon finely sliced spring onion whites
1/4 cup carrot (julienned)
1/4 cup capsicum (choppedfinely)
1/4 cup cabbage (sliced finely)
1/2 cup scrambled eggs (I used 2 eggs or make an omelet and slice according to your choice)
2-3 cardamom pods
1 small piece of cinnamon
Salt to taste
1 teaspoon lemon juice
4 tablespoon oil
Spring onion greens for garnish (chopped)
Soak the rice in some water for 15 minutes. Drain the water completely. Boil water & keep aside. Heat 2 tablespoons of oil in a deep pan. Add cinnamon, cloves, cardamom and rice and fry till the rice starts crackling. Add boiled water, lemon juice & salt. Remove from fire as soon as the water dries up & the rice is cooked.
Heat remaining oil in a wok & add spring onion whites and saute for a couple of minutes on high heat. Then add the vegetables in the following order (carrots, capsicum and cabbage) and sauté for 3-4 minutes. Add scrambled egg and salt and combine well. The addition of salt ensures that the veggies retain their colour. Stir for 5 minutes and remove from fire. Mix the rice with the veggies and garnish with chopped spring onion greens before serving.