Its been a while since I have done any elaborate cooking. I want to spend as little time in the kitchen as possible. 🙂 I cant eat out everyday too. So most of my cooking involves very little prep and cooking time. One pot meals with a bang of flavours is always my favourite. This is one such recipe.
Fried Rice keeps appearing in our lunch boxes or dinner tables at least once a week. This is one of the quickest recipes to whip on a weeknight. You can add as many or little ingredients to cook this, and you can use leftover vegetables, meat, etc. At times all I add is scrambled eggs to the rice with little soy and oyster sauce.
This time I cooked this on the weekend, so had more time to cut the veggies. Cooked the rice, tossed the ingredients and that it. As simple as that. I had posted few years back a different version of fried rice. I used basmati rice for that recipe and cooked the rice in stock for that extra flavour. This time I used Jasmine rice, it has a sticky texture and lovely taste on its own.
Jasmine rice- 1 1/2 cups, cooked
Eggs- 2 nos, beaten
Carrot – 1/2 of one, julienned
Cabbage- 1 cup, finely shredded
Ginger- 1 inch piece , julienned
Thai red chillies- 4 nos
Button Mushroom- 100g, around 7 nos sliced
French beans- 50gm
Oyster sauce- 1 tbsp
Dark soy sauce- 3 tsp
Salt- to taste
Oil- 2 tsp
- Prep all your ingredients.
- Heat oil in a wok; add the chopped ginger and saute it a few seconds. Then add the chillies and all vegetables continue to saute. To this add the beaten eggs and scramble. Once the eggs are cooked, the sauces.
- To this add the cooked rice and continue cooking in high heat. Stir continuously. Check for seasoning and serve.