Egg Fried Rice

Ingredients

• Basmati   - 1 cup
• Water -11/2 cup
• Ghee    - 1 tbsp
• Oil   - 3 tbsp
• Onion - 1 Medium (cut lengthwise)
• Beans -1/2 cup                                            
• Egg -2
• Carrot   -1/2 cup (cut lengthwise)                                            
• Spring onions -1/2cup (cut lengthwise)                                   
• Green chilies -2                                      
• Capsicum -1/4 cup (cut lengthwise)                                         
• Ginger garlic paste - 1tsp
• Soya sauce - 2 tsp
• Chili sauce -1/4 tsp
• Vinegar - 1/2 tsp
• Black pepper powder - 1 tsp
• Coriander leaves - handful
• Salt to taste

Method:

1.     Wash the Basmati rice and soak in enough water for 20mins.

2.     Drain water from it completely and keep it aside.

3.     Take a pressure cooker and add ghee. When ghee is hot adding the rice and toss for few minutes and pressure cook for 1 whistle. Take care; the rice should not be overcooked

4.     When pressure cools, transfer the rice to a bowl.

5.     Lightly beat the eggs with little salt and pepper and keep aside.

6.     Heat a teaspoon of oil and cook the eggs, scramble as they cook. Once fully cooked, remove and keep aside

7.     Take a heavy bottem pan, heat oil and sauté green chilies, onion and toss well. Then add the veggies and cook it covered for 5 mins.

8.     The vegetables should be cooked crisp.

9.     Now add some soya sauce, mix well with the veggies.

10. Add cooked rice and mix well.

11. Add salt accordingly, black pepper powder and remaining soya sauce.

12. Mix gently, so that the rice remains separate.

13. Now add spring onion and egg and toss it will.

14. Finally add chili sauce and close the pan and allow standing for 5 mins.

15. Remove from flame. Garnish with remaining, freshly chopped coriander leaves.

16. Serve hot with spicy curry, ketchup.

Notes: To add spice to fried rice, I added chili sauce.