Egg Fried Rice Recipe By ijaz Ansari | Restaurant style Egg Fried Rice | Pulao Recipe |
Recipes in this Video
Egg Fried Rice has its roots in Chinese cuisine, often enjoyed as a way to use leftover rice and ingredients. This dish embodies the principle of 'waste not, want not,' as it allows for creativity with whatever vegetables and proteins are on hand. Today, it is a beloved comfort food worldwide, with numerous adaptations reflecting local tastes.
Ingredients
- ●cooked rice
- ●eggs
- ●green onions
- ●peas
- ●carrots
- ●soy sauce
- ●sesame oil
- ●garlic
- ●ginger
- ●vegetable oil
- ●salt
- ●black pepper
- ●cooked chicken
- ●shrimp
- ●bell peppers
- ●corn
Instructions
- 1Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 2Add minced garlic and ginger; sauté until fragrant, about 30 seconds.
- 3Add diced carrots and peas; cook for 2-3 minutes until tender.
- 4Push vegetables to one side of the skillet; crack eggs into the empty side.
- 5Scramble eggs until just set, then mix with the vegetables.
- 6Add cooked rice, breaking up clumps; stir-fry for 3-4 minutes until heated through.
- 7Pour in soy sauce and sesame oil; mix well to combine.
- 8Season with salt and black pepper to taste.
- 9Add cooked chicken or shrimp if using; stir until heated.
- 10Garnish with chopped green onions before serving.
Ingredient Alternatives
cooked rice
Healthier: quinoa
Cheaper: white rice
Quinoa adds protein and fiber while white rice is more economical.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is budget-friendly.
shrimp
Healthier: tofu
Cheaper: chicken
Tofu is plant-based and often less expensive than shrimp.
Techniques
Equipment
Also Known As
Chinese Biryani, a fusion dish, emerged in Pakistan, blending traditional biryani with Chinese flavors. It reflects the culinary exchange between cultures, often served at gatherings and celebrations. Today, it's enjoyed in various forms across South Asia, showcasing the adaptability of both cuisines.
Ingredients
- ●rice
- ●chicken
- ●soy sauce
- ●ginger
- ●garlic
- ●green onions
- ●carrots
- ●peas
- ●bell peppers
- ●egg
- ●coriander
- ●cumin
- ●chili sauce
- ●vegetable oil
- ●salt
- ●black pepper
Instructions
- 1Cook rice according to package instructions until fluffy.
- 2Heat vegetable oil in a large wok over medium-high heat until shimmering.
- 3Add ginger and garlic, sauté until fragrant, about 1-2 minutes.
- 4Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
- 5Stir in carrots, peas, and bell peppers; cook until tender, about 3-4 minutes.
- 6Push the mixture to one side of the wok and crack an egg into the empty side.
- 7Scramble the egg until fully cooked, then mix with the other ingredients.
- 8Add cooked rice to the wok and pour in soy sauce and chili sauce; stir well to combine.
- 9Season with salt and black pepper to taste; cook for another 2-3 minutes.
- 10Garnish with chopped green onions and coriander before serving.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: mixed vegetables
Tofu provides a plant-based protein alternative.
soy sauce
Healthier: tamari
Cheaper: salt water
Tamari is gluten-free, while salt water is a basic alternative.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is more affordable.
egg
Healthier: flaxseed meal
Cheaper: egg substitute
Flaxseed meal is a vegan option, while substitutes can mimic egg texture.
Techniques
Equipment
Also Known As
Vegetable Pulao has its roots in South Asian cuisine, particularly in India, where it is often served at festive occasions and family gatherings. This dish showcases a blend of aromatic spices and seasonal vegetables, making it a flavorful and nutritious choice. Today, Pulao has gained popularity worldwide, with variations emerging in different cultures, adapting to local ingredients and tastes.
Ingredients
- ●basmati rice
- ●mixed vegetables
- ●onion
- ●ginger
- ●garlic
- ●green chilies
- ●whole spices
- ●bay leaf
- ●cumin seeds
- ●cardamom
- ●cloves
- ●cinnamon
- ●water
- ●oil
- ●salt
- ●cilantro
Instructions
- 1Rinse basmati rice under cold water until the water runs clear.
- 2Soak the rice in water for 30 minutes, then drain.
- 3Heat oil in a large pot over medium heat until shimmering.
- 4Add cumin seeds and whole spices; sauté until fragrant, about 1 minute.
- 5Stir in sliced onions, cooking until golden brown, about 5-7 minutes.
- 6Add minced ginger, garlic, and green chilies; sauté for 2 minutes.
- 7Mix in the mixed vegetables and cook for 3-4 minutes until slightly tender.
- 8Add the soaked and drained rice, stirring gently to combine.
- 9Pour in water and add salt; bring to a boil.
- 10Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed.
- 11Remove from heat and let it sit covered for 5 minutes.
- 12Fluff the rice with a fork and garnish with chopped cilantro before serving.
Ingredient Alternatives
basmati rice
Healthier: quinoa
Cheaper: long-grain rice
Quinoa is a protein-rich alternative, while long-grain rice is often less expensive.
mixed vegetables
Healthier: fresh seasonal vegetables
Cheaper: frozen vegetables
Fresh seasonal vegetables enhance flavor while frozen options are budget-friendly.
whole spices
Healthier: ground spices
Cheaper: mixed spice blend
Ground spices are easier to use, while a spice blend can save time.
cilantro
Healthier: parsley
Cheaper: green onions
Parsley offers a similar freshness, while green onions are often less expensive.
Techniques
Equipment
Also Known As
Pulao is a popular dish in Indian cuisine, often made with rice and a variety of vegetables and spices, reflecting the diverse culinary traditions of the region.
Ingredients
- ●1 cup basmati rice
- ●2 cups water
- ●1 cup mixed vegetables (carrots, peas, beans)
- ●1 medium onion, sliced
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp oil or ghee
- ●1 tsp cumin seeds
- ●1 bay leaf
- ●2-3 green cardamom pods
- ●1-2 cloves
- ●1 stick cinnamon
- ●1/2 tsp turmeric powder
- ●1/2 tsp garam masala
- ●Salt to taste
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 2In a large pot, heat oil or ghee over medium heat. Add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
- 3Add sliced onions to the pot and sauté until they turn golden brown.
- 4Stir in minced garlic and grated ginger, cooking for another minute until aromatic.
- 5Add the mixed vegetables to the pot and sauté for 3-4 minutes until they are slightly tender.
- 6Add turmeric powder, garam masala, and salt. Mix well to coat the vegetables with the spices.
- 7Pour in the drained basmati rice and gently stir to combine with the vegetables and spices.
- 8Add 2 cups of water to the pot and bring to a boil. Once boiling, reduce the heat to low and cover the pot.
- 9Cook for 15-20 minutes, or until the rice is fully cooked and the water is absorbed. Avoid lifting the lid during cooking.
- 10Once done, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
Equipment
Vegetable Biryani has its roots in the Indian subcontinent, where it evolved from Persian pilaf traditions. This fragrant rice dish symbolizes celebration and hospitality, often served at weddings and festivals. Today, it enjoys global popularity, with numerous regional variations reflecting local ingredients and spices.
Ingredients
- ●basmati rice
- ●mixed vegetables
- ●onion
- ●garlic
- ●ginger
- ●green chilies
- ●tomato
- ●yogurt
- ●biryani masala
- ●cumin seeds
- ●coriander leaves
- ●mint leaves
- ●bay leaves
- ●cloves
- ●cardamom
- ●cinnamon
- ●salt
- ●oil
- ●water
Instructions
- 1Rinse basmati rice under cold water until the water runs clear; soak for 30 minutes.
- 2Heat oil in a large pot over medium heat; add cumin seeds and bay leaves until fragrant.
- 3Add sliced onions and sauté until golden brown, about 5-7 minutes.
- 4Stir in minced garlic, ginger, and green chilies; cook for 2-3 minutes until fragrant.
- 5Add chopped tomatoes and cook until soft, about 5 minutes.
- 6Mix in biryani masala, salt, and chopped mixed vegetables; cook for 5 minutes.
- 7Add yogurt and stir well to combine; cook for another 2-3 minutes.
- 8Drain the soaked rice and add it to the pot; gently mix to coat the rice with the spices.
- 9Pour in water and bring to a boil; reduce heat to low and cover with a tight-fitting lid.
- 10Cook for 15-20 minutes until the rice is tender and water is absorbed; avoid lifting the lid.
- 11Remove from heat and let it rest for 10 minutes; fluff the rice gently with a fork.
- 12Garnish with chopped coriander and mint leaves before serving.
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