This quick and easy recipe for egg fried rice is served in Pakistani -Chinese restaurants with usually a spicy chicken gravy or stir fry. For me its a complete meal that is light and delicious. The wonderful thing about the recipe is that you can incorporate your favourite seasonal vegetables into it easily…like peas, sweet corn, mushrooms, bamboo shoots. Its better to make this recipe with cold, cooked rice (leftover rice can be put to good use). So put your feet up and enjoy a warm, spicy serving of vegetable egg fried rice.

For Vegetable Egg Fried Rice :

3 cups basmati rice
1 medium carrot, finely chopped
1 green capsicum/ green pepper, finely chopped
1 cup Chinese cabbage, shredded
2 stalks spring onion, sliced
2 eggs, beaten
4 cloves garlic, finely chopped
2 tablespoons dark soy sauce
2 tablespoons Chinese hot sauce
2 tablespoons oyster sauce
2 tablespoons lemon juice
1 teaspoon black pepper
Salt to taste
1/4 cup vegetable oil

This Is What You Do :

Boil rice in salted water till al dente. Drain and set aside. Before you start stir frying, keep everything ready and within reach. In a wok heat oil, add garlic. Stir fry on medium high heat for a few seconds. Add carrots, capsicum and cabbage, stir fry. Make a hole in the centre of vegetables, add eggs. Let the eggs cook and get firm, scramble them into chunky pieces with spatula. Add rice and continue to stir fry. Mix all the sauces, lemon juice and black pepper in a bowl, pour over rice. Stir fry another few seconds, turn off the heat. Garnish with spring onions before you serve.

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