This egg fried rice is so easy to prepare that I turn to it at least once a week!
2 cups basmati rice
3.5 cups water
1 tablespoon finely sliced spring onion whites
1/4 cup carrot (julienned)
1/4 cup beans (sliced finely)
1/2 cup scrambled eggs (I used 2 eggs)
1/4 teaspoon of crushed garlic
1/4 teaspoon of crushed ginger
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. Add water, lemon juice and salt and cook till the rice is done. Keep aside.
Crack the eggs in a small bowl, add salt and pepper as per your taste and whisk thoroughly. In a small wok, add 1 tablespoon of oil and scramble the egg mixture once the oil heats up. Keep aside.
Heat remaining oil in a wok. Add crushed ginger and garlic and saute for a minute. Now add spring onion whites and saute for a couple of minutes on high heat. Now add the vegetables in the following order (carrots, beans) and sauté for 3-4 minutes on high flame. Do add a pinch of salt during this so that the veggies dont lose colour. Add scrambled egg and combine well. Lastly add the cooked rice and toss on high flame for a couple of minutes until properly mixed. Garnish with chopped spring onion greens before serving.
Notes: You can use a variety of vegetables like cabbage, capsicum and mushroom. This one here makes for a complete meal in itself and hence makes it to my lunch box menu set at least once a week. Also, I use a rice cooker to cook the rice, so this recipe is extremely easy to make for lunch on school days.