Today I am here with a variety rice dish. This recipe is also my own creation which I did try out on one of those days, when I was in a really good mood for cooking. The final verdict was yummy and this is a one pot rice preparation with a very distinct flavor. Hope you guys will like it as much as I did..Enjoy!!
For making omelette
Eggs 3 nos
Green onions 1 TBSP, finely chopped
Onions 3 TBSP, finely chopped
Pepper powder 1 tsp
Fennel powder ¼ tsp
Ginger ½ tsp, finely chopped
Mushroom 2 TBSP, finely chopped (optional)
Curry leaves 1 TBSP, chopped
Salt as needed
Oil 1 tsp
In a bowl, crack the eggs and add all the other ingredients except oil. Beat this well and set aside.
Heat a pan and add the oil. Add half of the egg mixture and spread it. Wait for 4-5 minutes and turn the omelette. Once cooked on both sides remove and set aside onto a plate. Repeat the same with rest of the mixture. Stack the omelettes and cut the same into small cubes. Set aside.
For the rice
Basmati Rice 2 cups (any kind of long grain rice can be used)
Red Onions ½ cup, finely chopped
Cabbage ½ cup, thinly sliced
Carrots ½ cup, thinly sliced
Green onions 4 stalks (white bulb part and green part separated)
Tomato sauce 1 tsp
Green chilly sauce 1 tsp
Soy Sauce 4 TBSP
Black pepper powder 1 tsp
Chicken masala 1 TBSP ( I used eastern brand)
Oil 2 TBSP
Salt as needed
Water to cook the rice
Wash and soak basmati rice for 30 minutes. Cut the green part (diagonally) of green onions for garnish. Slice the white part to go into the rice. In a bowl, mix the tomato sauce, soy sauce and green chilly sauce and keep aside.
Cook the rice in 5 to 6 cups of water and drain in a colander when they are 80% done. Allow the rice to cool and stick in the refrigerator for 15 to 20 minutes (this helps rice to hold its texture). Meanwhile heat (med-high) oil in a deep bottomed wok or kadai and add white onions, and chopped red onions. Sauté them well for 3 minutes and add salt and pepper powder. Give them another minute to sauté and add in the cabbage and carrots. Cook the veggies for 2 minutes. Add the cubed omelettes and add in the sauces and wait for everything to come to a boil. Simmer the stove and add cooked-cooled rice in batches and mix well. Turn the heat off and transfer to a serving plate. Garnish with green part of green onions and enjoy this lovely vegetable fried rice with any kind of Indo Chinese curries or just by itself.
Add green beans (thinly sliced) or any color bell peppers (finely chopped) for more color to the rice.
Thinner the veggies, better the taste ...
Use butter for oil and get a richly flavored fried rice..