Egg Fried Rice, How To Make Egg Fried Rice

Egg Fried Rice is an easy fix dish for me for my sons lunch box at least once a week. Its perfect with the carb from the rice and the protein from the eggs. I also make it for parties or big dinners as its so easy to make and with a good side dish, everyone enjoys! Here is how to do egg fried rice.

First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time.

After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice.

Heat oil in a pan and add in the finely minced garlic.

Take couple of eggs and break in a bowl. Add in a pinch of salt and pepper. Whisk with a fork to combine. Move the garlic to a side of the pan and add in the eggs and scramble for a minute. Keep sauteing the garlic on the other side of the pan.

Once the eggs are soft scrambled, add in the rice, salt, pepper powder and spring onions. Toss well to coat.

Easy egg fried rice is ready. If the rice is ready, the fried rice can be made in minutes. Serve with gobi manchurian , chilli paneer or sweet and sour fish.

• 1 rice cup basmati rice ( 160 ml approx)
• 2 tablespoon vegetable oil
• 5 cloves garlic, finely minced
• 2 Eggs
• a pinch of salt
• a pinch of black pepper powder
• 3 spring onions, finely chopped
• 1/4 teaspoon white pepper powder
• 1 teaspoon salt

1. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. Cool the rice on plates. Set aside.
2. Heat oil in a pan and add in the finely minced garlic.
3. Take couple of eggs and break in a bowl. Add in a pinch of salt and pepper. Whisk with a fork to combine. Move the garlic to a side of the pan and add in the eggs and scramble for a minute. Keep sauteing the garlic on the other side of the pan.
4. Once the eggs are soft scrambled, add in the rice, salt, pepper powder and spring onions. Toss well to coat.
5. Easy egg fried rice is ready.

Notes

Add a tablespoon of butter and toss well to coat along with the rice in the end for a velvety fried rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Main Dish
• Cuisine: Indo-Chinese

• 1 rice cup basmati rice ( 160 ml approx)
• 2 tablespoon vegetable oil
• 5 cloves garlic, finely minced
• 2 Eggs
• a pinch of salt
• a pinch of black pepper powder
• 3 spring onions, finely chopped
• 1/4 teaspoon white pepper powder
• 1 teaspoon salt

1. Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. Cool the rice on plates. Set aside.
2. Heat oil in a pan and add in the finely minced garlic.
3. Take couple of eggs and break in a bowl. Add in a pinch of salt and pepper. Whisk with a fork to combine. Move the garlic to a side of the pan and add in the eggs and scramble for a minute. Keep sauteing the garlic on the other side of the pan.
4. Once the eggs are soft scrambled, add in the rice, salt, pepper powder and spring onions. Toss well to coat.
5. Easy egg fried rice is ready.

Notes

Add a tablespoon of butter and toss well to coat along with the rice in the end for a velvety fried rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Main Dish
• Cuisine: Indo-Chinese

Find it online : https://www.kannammacooks.com/egg-fried-rice-indian-egg-fried-rice/

Easy South Indian Paruppu Poli – Sweet Poli made with jaggery. Tamilnadu style paruppu poli recipe. If there is one sweet that is so traditional and made for almost all special occasions in the family or during festival time, it has to be the poli / obbattu. For all kind of functions at home, obbattu will be made a day ahead to be served during lunch. This is my husbands all time favorite sweet and there is this little thing I noticed after marriage. In his place, they serve the obbattu / poli with a generous tablespoon of ghee and a banana. The combination of banana and poli is something I had never heard of till I got married. I am a purist. I like my obbattu just as is. If you are ready, go on, peel a banana and dunk the obbattu in ghee and enjoy! Let me know if that’s a good idea. Here is how to do sweet poli / obbattu from scratch.

Here is the recipe for Whole Wheat Atta Obbattu / Sweet Poli I had made earlier.

First, lets make the dough.

I have used a cup of maida today. Add in 2 tablespoon of sesame oil and 1/3 cup of water to start with. Start mixing to form a sticky dough. I added 2 more tablespoons of water while mixing. The dough should be wet and sticky. Once mixed well, add in 2 tablespoon of vegetable oil to cover the dough. Cover and let the dough to rest for an hour.

After the rest, the dough should be pliable but still tacky. You should be able to easily pinch a lemon sized ball from the dough. Set aside. The dough for sweet poli / paruppu obbattu is ready.

Pooranam / Stuffing:

Soak the chana dal in water for an hour.

Cook the soaked chana dal with 1 and 1/2 cup of water in a pressure cooker. Cook for 5 whistles on a medium flame. Remove from heat and wait for the pressure to settle naturally.

Drain the cooked chana dal and grind it in a mixie along with jaggery and cardamom powder. Powder the jaggery before adding it to the mixie. Grind to a smooth paste.

Make sure its smooth as it will be easier to roll the obbattu later. If the chana dal is in pieces and not ground well, it may pop out while rolling and making a mess. Try not to add extra water while grinding. Transfer the ground mixture to a pan and fry for 5 minutes to take out the excess moisture. Set aside to cool. Make small lime sized balls out of the mixture and set aside on a plate.

Stuffing the obbattu Knead the well rested dough for a minute and make small lemon sized balls out of the mixture. Apply oil generously to your hands and take a small dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top.

Gently gather the edges to the middle and pinch to cover the pooranam / stuffing completely. Repeat the procedure until all of the dough has been stuffed with pooranam. Set aside to rest.

I like to spread the ball on a wax paper. You can use a banana leaf, parchment etc… to avoid the dough from sticking while rolling.

Apply oil to your hands and start pressing the ball gently to spread. Let the ball be facing seam side up. Start pressing gently to spread the dough to form a circle. Somehow the seam side ( the pinched side ) works better and I always press seam side up. Its your choice. Whatever you feel comfortable, go for it.

Gently keep pressing the dough to evenly spread and form a circle. Apply oil again if necessary. Spread it into a 3 inch circle (approx). The dough will spread effortlessly.

Gently release the flattened dough from the wax paper. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.

Once its golden on both sides, remove from heat and set aside on a plate to cool completely. Once the obbattu is cooled, transfer to a container. I like to keep the obbattu in the refrigerator as the dal stuffing tends to spoil at room temperature faster. It stays good for about a week in the refrigerator.

Serving Obbattu: Just microwave the cold obbatu out of the refrigerator for 15 seconds. Serve warm. I always serve my obbattu warm.

For the dough

• 1 cup Maida (All purpose flour)
• 1/3 cup water (plus one or two tablespoon more)
• 2 tablespoon sesame oil (nallennai)
• 2 tablespoon vegetable oil

For Pooranam / stuffing

• 1 cup chana dal
• 1 1/2 cup water
• 1/2 teaspoon cardamom powder
• 1 cup jaggery
• 1/4 cup Vegetable oil or ghee for frying the obbattu

1. Mix the sesame oil, water and flour to make a sticky dough. Cover the dough with oil and allow it to rest for an hour. Set aside.
2. Soak the chana dal in water for an hour.
3. Cook the soaked chana dal with 1 and ½ cup of water in a pressure cooker. Cook for 5 whistles on a medium flame. Remove from heat and wait for the pressure to settle naturally.
4. Drain the cooked chana dal and grind it in a mixie along with jaggery and cardamom powder.
5. Transfer the ground mixture to a pan and fry for 5 minutes to take out the excess moisture. Set aside to cool.
6. Make small lime sized balls out of the mixture and set aside on a plate.
7. Apply oil generously to your hands and take a small dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top. Apply oil to your hands and start pressing the ball gently to spread. Gently keep pressing the dough to evenly spread and form a circle.
8. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.
9. Set aside on a plate to cool.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Sweet
• Cuisine: Tamilnadu