Egg Fried Rice and Stir-fry Vegetables

Another simple recipe, perfect for a week night when you are craving a Chinese takeaway but also want to be good and eat home cooked food 🙂

Ingredients:

For Stir-fry Vegetables:

• 1 Carrot (sliced)
• 1 Red Bell Pepper (cubed)
• 2 Spring Onions (whites part only chopped)
• 2 cloves of Garlic
• 1/2 cup White Wine
• 1/2 cup Water
• 1 Knorr Veg. Stock Pot
• 1 tbsp Ketjap Manis Sauce (this is a sweet Indonesian soy sauce)
• Handful of cashewnuts
• Oil

For Egg Fried Rice:

• 1 cup Basmati Rice (washed)
• 1 1/2 cups Boiling Water
• 2 Eggs (beaten)
• 3 cloves of Garlic (chopped finely)
• 2 Spring Onions (chopped)
• 1 cup peas
• Oil
• Salt to taste

Method:

For Egg Fried Rice:

I like the rice grains to be separate for this recipe so I tend to use rice that’s cooked the previous day and sat in the fridge overnight. Or if using rice made the same day I follow this recipe and keep an eagle eye on it as it cook.

Add the rice, 11/2 cups boiling water, 1 tbsp oil and salt to taste in a pan.

Bring it to a boil for 2 minutes and simmer for the next 10 minutes.

Remove from flame and spread the rice on a plate to let it cool for about 5 minutes.

Fluff the rice, its now ready to be used for the main event.

Heat oil in a pan, add the eggs and scramble it, remove the scrambled eggs and keep aside.

Add some more oil to the pan and heat it.

Add garlic and spring onions and fry for a bit.

Add the peas and mix well.

Then add the scrambled eggs and the rice.

Sprinkle salt at this stage mix well (though be gentle as you don’t want to turn the rice to a mush).

Serve hot!

For Stir-fry:

Add oil in a pan/wok.

Add carrots, pepper, spring onions and garlic and sautee.

Add wine and let it cook till its reduced to a third.

Add the stock pot and ensure it well incorporated in the sauce.

Add water and Ketjap Manis sauce and mix well.

Add the cashewnuts and let it simmer for 5 minutes.

Serve hot with Egg Fried Rice.