A little bit of everything comes together so well in this mixed fried rice made with chicken, prawns, eggs and veggies.
Here are the things you can buy online for making this recipe Carbon Steel Wok Pan https://amzn.to/3s6NuSr White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Carote Knife https://amzn.to/3IWGrnd Chicken Stock Cube https://amzn.to/3LJbOS6 Kikkoman All Purpose Soy Sauce https://amzn.to/3wBqPBe
Here is the video of how to make Mixed Fried Rice Print
For cooking chicken
1 teaspoon Indian sesame oil 250 grams Chicken, Boneless 1 teaspoon soy sauce 1 pinch baking soda 1/2 teaspoon black pepper powder
For cooking prawns
1 teaspoon Indian sesame oil 250 grams prawns, cleaned and deveined 1 teaspoon soy sauce 1 pinch baking soda 1/2 teaspoon black pepper powder
For cooking eggs
1 teaspoon Indian sesame oil 3 eggs 1/4 teaspoon salt
For cooking rice
1 cup basmati rice 1.5 cups water 1 chicken stock cube, broken into small pieces
Other ingredients
1 teaspoon Indian sesame oil 2 tablespoon minced garlic 1 tablespoon minced ginger 2 sprigs sprigs onions, white part only 1/4 cup onions, finely chopped 1/2 teaspoon red chilli flakes 1/4 cup carrots, finely chopped 1/4 cup beans, finely chopped 1/4 cup capsicum, finely chopped 1/2 teaspoon black pepper powder 1 teaspoon sugar 1 teaspoon soy sauce 1 tablespoon unsalted butter 2 sprigs sprigs onions, green part
Take boneless chicken – cut into small pieces in a bowl. Add in the soy sauce and a little pinch of baking soda. The little baking soda will tenderize the meat and will retain the juiciness in the meat after cooking without the meat drying out. The baking soda is optional. If you do not want to add it, you can just leave it out. Mix everything well to combine. I used boneless chicken breast today. Chicken thighs also work well in the recipe. Let the chicken marinate for about 15 minutes. Set aside.
Take cleaned and deveined prawns in a bowl. Add in the soy sauce and a little pinch of baking soda. Mix everything well to combine. Do not use big sized prawns. For fried rice, medium sized or even small sized prawns work well. Let the prawns marinate for about 15 minutes. Set aside.
Break three eggs in a bowl. Add little salt and whisk well to combine. If you like the texture and flavour of scrambled eggs in your fried rice, you can add one more egg. Once the eggs are mixed well, Set aside.
Let’s get the rice ready. We will be using basmati rice for the fried rice today. I have taken about a cup of basmati rice today. Wash the rice gently in water once or twice. Soak the rice in water for about 20 minutes. Soaking helps in keeping the rice separate without becoming sticky and gummy.
Once the rice is soaked, drain the water and add it to a pressure cooker. I am using a 5 liter cooker today. Add the water. For one cup rice – I use 1.5 cups of water. Add a stock cube broken into small pieces. The stock cube will nicely flavour the rice. If you dont have a stock cube, add a little salt and proceed with the recipe. Mix well to combine. Cover the pressure cooker and let it cook for two whistles on medium flame.
After the said whistles switch off the flame and let the pressure from the cooker release naturally. Open the cooker and gently fluff up the rice and Set aside on a plate to cool.
Take a pan and add in some oil. Add the marinated prawns to the pan. Saute them for about three to four minutes. Once the prawns are cooked, add in some black pepper powder and mix well to combine. Do not cook the prawns for long. Remove the prawns from the pan and set aside on a plate to cool.
In the same pan, add a little oil. Add the marinated chicken to the pan. Since the chicken is boneless and is cut into small pieces, it will cook fast. Keep sauteing so the chicken browns evenly. Once the chicken is done, add in the black pepper powder and mix well to combine. Remove the chicken from the pan and set aside on a plate to cool.
Add a little oil to the pan. Add the eggs. Scramble the eggs to a soft consistency. Do not overcook the eggs. Once the eggs are scrambled and done, remove from the pan and set aside on a plate to cool.
Now, let’s assemble the fried rice.
Add a little oil in the pan. I am using Indian style sesame oil. I like the flavour of Indian sesame oil in fried rice. You can use vegetable oil too. Add in the finely minced garlic. Add the finely minced ginger. Add the spring onions – white part only at this stage. Saute for a minute. Add in the finely chopped onions and the red chilli flakes. Saute for a couple of minutes for the onions to become soft. Once the onions are soft, add in the finely chopped carrots and the finely chopped beans. Cook for a few minutes for the veggies to cook. The veggies should be crunchy and not fully cooked for fried rice. Just cook till the veggies are half done. Add the capsicum to the pan. At this stage, add in our cooked chicken, cooked prawns and the scrambled eggs. Mix everything well.
Add in the black pepper powder. Add in a little sugar. The little sugar will nicely balance the flavours. Add in some soy sauce. Add my secret ingredient to the fried rice – little butter. The butter will make the fried rice very glossy and enhance the taste too. Butter makes everything better. Isn’t it? Mix everything well. At this stage, add in the cooked rice and mix well to combine. We have not added any salt as the sauce and the stock cube that we added is itself salty. You can check for seasoning and add salt only if necessary. Finally add in some spring onions and mix well.
Our one pan mixed fried rice is now ready. This protein packed mixed fried rice will surely become a favorite at your home. Serve the fried rice hot.
Enjoy.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 20m
For cooking chicken
1 teaspoon Indian sesame oil 250 grams Chicken, Boneless 1 teaspoon soy sauce 1 pinch baking soda 1/2 teaspoon black pepper powder
For cooking prawns
1 teaspoon Indian sesame oil 250 grams prawns, cleaned and deveined 1 teaspoon soy sauce 1 pinch baking soda 1/2 teaspoon black pepper powder
For cooking eggs
1 teaspoon Indian sesame oil 3 eggs 1/4 teaspoon salt
For cooking rice
1 cup basmati rice 1.5 cups water 1 chicken stock cube, broken into small pieces
Other ingredients
1 teaspoon Indian sesame oil 2 tablespoon minced garlic 1 tablespoon minced ginger 2 sprigs sprigs onions, white part only 1/4 cup onions, finely chopped 1/2 teaspoon red chilli flakes 1/4 cup carrots, finely chopped 1/4 cup beans, finely chopped 1/4 cup capsicum, finely chopped 1/2 teaspoon black pepper powder 1 teaspoon sugar 1 teaspoon soy sauce 1 tablespoon unsalted butter 2 sprigs sprigs onions, green part
Take boneless chicken – cut into small pieces in a bowl. Add in the soy sauce and a little pinch of baking soda. The little baking soda will tenderize the meat and will retain the juiciness in the meat after cooking without the meat drying out. The baking soda is optional. If you do not want to add it, you can just leave it out. Mix everything well to combine. I used boneless chicken breast today. Chicken thighs also work well in the recipe. Let the chicken marinate for about 15 minutes. Set aside.
Take cleaned and deveined prawns in a bowl. Add in the soy sauce and a little pinch of baking soda. Mix everything well to combine. Do not use big sized prawns. For fried rice, medium sized or even small sized prawns work well. Let the prawns marinate for about 15 minutes. Set aside.
Break three eggs in a bowl. Add little salt and whisk well to combine. If you like the texture and flavour of scrambled eggs in your fried rice, you can add one more egg. Once the eggs are mixed well, Set aside.
Let’s get the rice ready. We will be using basmati rice for the fried rice today. I have taken about a cup of basmati rice today. Wash the rice gently in water once or twice. Soak the rice in water for about 20 minutes. Soaking helps in keeping the rice separate without becoming sticky and gummy.
Once the rice is soaked, drain the water and add it to a pressure cooker. I am using a 5 liter cooker today. Add the water. For one cup rice – I use 1.5 cups of water. Add a stock cube broken into small pieces. The stock cube will nicely flavour the rice. If you dont have a stock cube, add a little salt and proceed with the recipe. Mix well to combine. Cover the pressure cooker and let it cook for two whistles on medium flame.
After the said whistles switch off the flame and let the pressure from the cooker release naturally. Open the cooker and gently fluff up the rice and Set aside on a plate to cool.
Take a pan and add in some oil. Add the marinated prawns to the pan. Saute them for about three to four minutes. Once the prawns are cooked, add in some black pepper powder and mix well to combine. Do not cook the prawns for long. Remove the prawns from the pan and set aside on a plate to cool.
In the same pan, add a little oil. Add the marinated chicken to the pan. Since the chicken is boneless and is cut into small pieces, it will cook fast. Keep sauteing so the chicken browns evenly. Once the chicken is done, add in the black pepper powder and mix well to combine. Remove the chicken from the pan and set aside on a plate to cool.
Add a little oil to the pan. Add the eggs. Scramble the eggs to a soft consistency. Do not overcook the eggs. Once the eggs are scrambled and done, remove from the pan and set aside on a plate to cool.
Now, let’s assemble the fried rice.
Add a little oil in the pan. I am using Indian style sesame oil. I like the flavour of Indian sesame oil in fried rice. You can use vegetable oil too. Add in the finely minced garlic. Add the finely minced ginger. Add the spring onions – white part only at this stage. Saute for a minute. Add in the finely chopped onions and the red chilli flakes. Saute for a couple of minutes for the onions to become soft. Once the onions are soft, add in the finely chopped carrots and the finely chopped beans. Cook for a few minutes for the veggies to cook. The veggies should be crunchy and not fully cooked for fried rice. Just cook till the veggies are half done. Add the capsicum to the pan. At this stage, add in our cooked chicken, cooked prawns and the scrambled eggs. Mix everything well.
Add in the black pepper powder. Add in a little sugar. The little sugar will nicely balance the flavours. Add in some soy sauce. Add my secret ingredient to the fried rice – little butter. The butter will make the fried rice very glossy and enhance the taste too. Butter makes everything better. Isn’t it? Mix everything well. At this stage, add in the cooked rice and mix well to combine. We have not added any salt as the sauce and the stock cube that we added is itself salty. You can check for seasoning and add salt only if necessary. Finally add in some spring onions and mix well.
Our one pan mixed fried rice is now ready. This protein packed mixed fried rice will surely become a favorite at your home. Serve the fried rice hot.
Enjoy.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/mixed-fried-rice/
Here is an easy egg curry that can be made in under 30 minutes. The ingredient list may look daunting but most of it are basic staples found in a South Indian Pantry. I use canned coconut milk for this recipe and it works well. Perfect recipe for the busy weeknight dinners. Serve with Appam, Idiyappam and it goes really well with rice too.
Here are some of the things you can buy online for making this curry Hard Anodized Small Tadka Pan https://amzn.to/3NxjVSN Earthen Kadai/Clay Pot https://amzn.to/35H6dfF Teak-wood Chopping Board https://amzn.to/3hZa4qm Carote Knife https://amzn.to/3IWGrnd Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD
Here is the video of how to make Kerala Egg Curry With Coconut Milk
Main Ingredients for the Egg Curry
2 tablespoon coconut oil 1 small piece cinnamon 2 cardamom 3 cloves 1/2 teaspoon fennel seeds 1 sprig curry leaves 1/2 inch ginger, julienne 2 dried red chillies 3 green chillies 4 cloves garlic, sliced 1/2 cup onion, sliced 2 tomatoes, sliced 1 teaspoon salt 1/4 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon Kashmiri red chilli powder 1/2 teaspoon black pepper powder 1/4 teaspoon garam masala powder 1 tablespoon coriander powder 1 cup water 1/2 teaspoon sugar 4 hard boiled eggs 250 ml canned coconut milk 1/2 tomato, deseeded and sliced
For Tempering the Egg Curry
1 tablespoon coconut oil 2 tablespoon Indian shallots, sliced 1 sprig curry leaves 1/2 teaspoon black pepper powder
Add coconut oil to a kadai. Let it heat up. Add in a small piece of cinnamon. Add a couple of cardamom pieces. Add the cloves. Add some fennel seeds. Add a sprig of fresh curry leaves. Add in some finely julienned ginger. Add a couple of dried red chillies. Saute for a few seconds. Add in the green chillies, sliced garlic and sliced onions. Saute the onions for a few minutes till they are soft. Add in a couple of tomatoes that have been sliced. Add some salt at this stage so the tomatoes cook faster. Mix everything well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy.
Once the tomatoes are mushy, add in the turmeric powder, red chilli powder, Kashmiri red chilli powder – (Kashmiri red chilli powder is mainly for the color and is not spicy), black pepper powder, garam masala powder and coriander powder. Saute for a few seconds. Add a cup of water to the pan. Add a little sugar for balance and mix everything well to combine. Cover the pan with a lid and cook on a low flame for about five minutes.
In the meantime, get the hard boiled eggs ready. Make some gashes on the eggs for the flavours of the curry to penetrate into the eggs.
Add the prepared eggs to the pan. Mix well to combine. Add about 250 ml of coconut milk to the pan. Canned coconut milk works perfectly fine for this recipe. Mix well. Do not cook for long after adding the coconut milk. At this stage add some tomato slices that have been deseeded and sliced. Let the curry come to a mere simmer.
In the meantime, let’s prepare a tempering. Heat coconut oil in a small tempering kadai. Add in the sliced Indian shallots and the curry leaves. Saute for a few minutes till the shallots are roasted golden. Once the shallots are golden, switch off the flame and add in the black pepper powder. Mix well. Add the tempering to the egg curry.
Our delicious egg curry is now ready. Enjoy with appam, idiyappam, dosai and this curry goes well with rice too.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
