Chinese Vegetable egg fried rice

Serving 4-5

Total preparation time : 40 mins 

Ingredients :

1 cup raw rice, cook only 70% with salt and veg stock/ chicken broth. ( evenly separated grains and not sticky)  (See Homemade veg stock recipe)

4 eggs, well beaten, scramble with oil and set aside. 

Veggies to sauté: 

6 finely chopped green beans 

1/2 cup green peas

1 cup finely chopped carrots

1/2 cup finely chopped celery 

1 cup finely chopped green onion

1/2 cup white onion/ white part of green onion

3 tbspn finely chopped garlic

1 tbspn finely grated ginger

Seasoning :

1 tspn sugar 

2 tspn black pepper 

1 tbspn rice vinegar

1 tbspn chilli sauce 

2.5-3 tbspn dark soya sauce

Salt to taste 

Garnishing : 

3 tbspn finely chopped green onion

2 tbspn grated carrot

A few roasted peanuts deskinned. 

To cook :

Sesame oil  3 tbspn

2 cups water or 1 cup veg/ chicken stock to cook the rice 

Method 

Heat a nonstick large skillet/ pan on high heat with 1 tbspn oil, add ginger, garlic and black pepper. Then stir fry with white onions and set aside in the bowl with the scrambled egg. Now take another 1 tbspn oil in the same pan, add rest of the veggies one by one and stir fry on high heat till partly cooked.( don't overcook). Adjust the heat to low, add the rest of the seasoning and simmer for 2 mins. Add cooked rice, the egg and sautéed ginger, garlic and onion. Mix well without breaking the rice and cook covered for 3 mins. Mix well 2-3 times and garnish with green onion, carrots and peanuts. Serve immediately with your choice of stir fry/ curry. 

Tips:

-Rice should not be over cooked, use straining method if using water.

-Add easily cooking veggies like celery, bell peppers last while you sauté and cook veggies till crispy.

-Setting aside the sautéed onion garlic and ginger doesn't let it overcook along with the veggies.

- If adding chicken/ shrimp or tofu, marinate it with rice wine, rice vinegar, soya sauce black pepper and salt, sauté it and set aside before starting. 

Egg drop masala

Serving size : 4

Total preparation time : 5 mins 

Total cooking time : 30 mins

Ingredients :

2 medium sized onions, finely chopped 

2 large tomatoes, finely chopped 

2 jalapeños or 3 thai green chilies finely chopped

2 inch fresh ginger grated

8 garlic cloves finely chopped

2 tbspn oil 

Salt to taste 

3 tbspn water

1/2 cup coconut milk 

8 whole raw eggs 

1/2 cup fresh coriander leaves chopped 

1.5 tsp cumin seeds

1 tspn Everest garam masala

1/4 tspn black pepper powder

1 tspn coriander powder

1/2 tspn cumin powder

1/2 tspn cinnamon powder

1.5 tbspn paprika powder/ Kashmiri Degi mirch powder 

Method : 

Heat oil in large heavy bottom broad saucepan. Add cumin seeds and let them splatter. Add green chilies and ginger garlic. Once fried, add onions and little salt only for onions. Fry onions till golden brown and add tomatoes. Cook till tender. Add all the spice powders and cook covered on medium heat for 2 mins. Stir and add 3 tbspn water and cook covered on high eat for another 3 minutes till spices are well cooked making sure it doesn't get burnt at the bottom. Add coconut milk and simmer for another 2 minutes. Now on low heat, break the eggs one by one into the spice mix making sure the egg yolks are separated and not on top of each other. Once all eggs are added, sprinkle some salt over the eggs and immediately cover without stirring or disturbing the eggs. Simmer covered for 5 minutes. Top it with coriander leaves and cook covered for another 2 minutes. Take the spoon and carefully try to scoop each and every egg making sure it's not stuck at the bottom,and properly cook,  do not press/ stir but carefully try to separate all the eggs. Once all eggs are cooked, serve hot over steamed rice or with Phulkas.