Chinese cuisine is a favorite among Indians. While it was an urban thing a few years back, these days you will find Chinese dishes even in village restaurants. When is the last time you saw a menu without Gobi Manchurian? 😉 The dishes we get are not real Chinese though, it is Indo-Chinese and many of us may not even like authentic Chinese cuisine.
In my eyes, mixing of two different cuisines is a wonderful concept. Breaking cultural barriers and coming up with a tasty fusion 🙂
Here is an indo-chinese recipe which can be easily prepared at home.
Egg Fried Rice
Cut onions, carrot and beans to lengthy thin pieces and keep aside. Cut capsicum to small pieces as shown in picture. Garlic also should be cut small.
If you have rice cooker, that would be the easiest way of making rice. Add rice, some salt (to taste), ghee and water and put in cook mode. Once it comes back to warm mode, take out the rice immediately and spread on a big flat plate. Once it is normal or warm, better keep it in fridge for some time, which helps the rice to be little hard and will not break when you make fried rice.
If you want to make rice without using rice cooker, take a vessel and keep it on flame/heat. Once it is hot add ghee and rice. Stir for 10-20 seconds and pour water and add salt. Mix well and close the lid. Make the flame high for sometime (around 5 minutes) and then reduce the heat. Once the water reaches the same level as rice switch of the flame/heat and keep it for 20 minutes (do not take out the lid).
Break eggs and pour in to a bowl, add some pepper powder (1/2 teaspoon) and salt (1/4 teaspoon or to taste) and mix well. Keep a pan on heat and add oil. Once it is hot, pour the egg mix. After 1-2 minutes, stir using a spatula and break into small pieces as shown in the picture. It will take around 3-4 minutes to fully cook.
Keep a pan on heat/flame and add olive oil. Once it is hot, add onions, carrots, beans and saute for around 5-6 minutes. Add capsicum and do the stirring for 3-4 minutes again. Add chilli vinegar in to it and stir well. After 1-2 minutes add pepper powder (1 teaspoon) and stir again for some more time (3-4 minutes).
Put the rice in the pan (from Step 4) and mix well. On top, add scrambled eggs as well. Again mix and check the spice and salt. You can add some more pepper and chilli vinegar as well, if you need a real spicy fried rice. Keep the pan in low flame by closing the lid for 10 minutes, stir couple of times in between.