Egg Fried Rice
I admit with reluctance, Summer is gone….and Autumn is here! A couple of weeks ago, the trees around were still bright and green under the beaming warmth of the sun. And now, I see the leaves have already changed colors and soon enough the leaves will fall off leaving the trees barren. Weather has been pretty gloomy here for the past week or so. It has been cloudy and dark without a hint of the sun’s glare. I love autumn, the fall colors are beautifully mesmerizing and the weather is kinda tolerable but I go into panic mode thinking about the fast approaching winter. Yes, snow is gorgeous and all but the biting cold is a whole another story.
Fall recipes are all over the blog-o-sphere but I am not too crazy about pumpkin or squash. So, instead I am sharing a recipe (that as usual has been waiting for a while in the drafts folder) that does not really relate to any particular season but is more about pleasing the taste buds. For weekend lunch, I always prefer making something simple and super flavorful and this fried rice certainly fits the bill. Eggs always come to the rescue on such lazy days whether in the form of french toast, scrambled eggs or fried rice such as this.
The base for this fried rice is a spicy egg scramble mixture with onions, tomatoes and a handful of spices. Popularly, egg fried rice is made with brown rice, but I’ve used white rice here since white rice is a staple at home. Also, I’ve used everyday sona masoori rice (short grain rice) but basmati rice or other long grain rice varieties can also be used. For fried rice, it is important the cooked rice is dry and at room temperature. So, last night’s left over rice would be perfect for this. When I don’t have leftover rice, I simply do a bit of planning and cook rice well ahead and cool it down by spreading it onto a large plate or bowl. Once the egg mixture is ready, simply add the rice and fry for around 6 to 8 mins until it is well combined.
For everyday meals, we always accompany rice with a curry and a rasam or dal. So, this fried rice often feels dry when eaten by itself. I usually pair it with some ketchup. But an even better condiment is this sweet and spicy sauce made with combining just 3 ingredients – maple syrup for the sweetness, soy sauce for the saltiness and sriracha for the ultimate spice kick. A couple of dashes of this sauce really ups the flavor profile of the fried rice and takes it up a notch.
Make this simple and satisfying meal the next time you have plain cooked rice and are not really sure how to jazz it up!
Prep time + Cook time: 1 hr
Serves: 4
Recipe
– 3n1/2 to 4 cups cooked Sona Masoori rice (any other variety is also fine)
– 5 or 6 eggs
– 1 large onion – finely chopped
– 4 or 5 green chillies – slit length-wise
– 2 medium-sized tomatoes – diced
– 3/4th tsp cumin seeds
– 2 cinnamon sticks
– 4 or 5 bay leaves
– 5 cloves
– 3 star anise
– 4 cardamom pods – slit open
– 3/4th tsp turmeric
– 1n1/2 tsp red chilli powder
– 1/2 tsp coriander powder
– 1n1/2 tsp salt
– 3 tsps oil
– handful of coriander – roughly chopped
For the sweet and spicy sauce,
– 1n1/2 Tbsp maple syrup
– 3 Tbsp low-sodium soy sauce
– 1n1/2 Tbsp sriracha
1. Cook rice and set aside to cool down to room temperature. If you have last night’s leftover rice, even better.
2. In a wide wok or a skillet, heat 3 tsps of oil on medium heat. Add cumin seeds, cinnamon sticks, bay leaves, cloves, star anise, and cardamom pods. Once these spices start dancing around, add finely chopped onions and green chillies. Saute for at-least 5 to 6 minutes until the onions are translucent.
3. Add turmeric, red chilli powder, coriander powder and salt now. Saute for a couple of minutes add then add diced tomatoes. Mix and let cook until oil separates and tomatoes are tender.
4. In a missing bowl, beat all the eggs and whisk well. Add the eggs to the skillet. Reduce heat a little and cook for around 5 to 6 minutes.
5. Add cooked rice to the skillet now 1/2 cup at a time, missing well each time. Make sure rice is well coated with the egg mixture. Add coriander leaves and fry for around 6 to 8 minutes until the rice is dry.
To make the sweet and spicy sauce, simple combine maple syrup, soy sauce and sriracha. Mix well and serve along side this super flavorful egg fried rice.
Notes:
– I often use sona masoori rice for flavor infused rice varieties such as this egg fried rice, tomato rice, lemon rice etc, because the rice by itself is not too aromatic and does not take away from the star of the dish. Sona masoori is a short-to-medium -grain rice suitable for everyday intake. You could certainly substitute it with other kinds of rice.
