Wednesday, January 15, 2014

Egg Fried Rice [Abbie Style]

  • Coleslaw, 3 cups [the one that has carrots, cabbage, kale, lettuce]
  • Boiled rice, 2 1/2 cups
  • Tomato purée, 1/2 cup
  • Salt
  • Cumin seeds, 1 tbsp
  • Coarse black pepper
  • Red chili sauce [I used Sriracha]
  • Soy Sauce 
  • Eggs, 2, beaten well
  • Vinegar, 2 tbsp
  • Chicken stock, 3 cups
  • Chopped green onions, about 2 sprouts
  • Chopped cilantro, about 4 tbsp
  1. Take a large cooking pot and add 1/2 cup oil. Bring to medium heat.
  2. Add cumin seeds and fry until you smell an aroma.
  3. Slowly pour the beaten eggs while stirring rapidly in the base of the cooking pot with a spatula type spoon. The idea is to make shredded omelet like egg bits.
  4. Add coleslaw, 3 tbsp soy sauce, 1 tbsp chili sauce, 1/4 tsp salt, 1/4 tsp coarse black pepper and fry well for a good minute.
  5. Add 2 tbsp tomato purée and fry for another minute.
  6. Add 1 cup chicken stock and cook some more for another minute.
  7. Add boiled rice and vinegar and continue frying while mixing everything well together.
  8. Add 1 tsp coarse black pepper, 1 tsp chili sauce, 5 tbsp soy sauce and continue frying. An aroma of soy sauce being cooked will rise.
  9. Add remaining chicken stock and continue cooking well.
  10. Check for salt and adjust flavor. More chili sauce and soy sauce can be added according to your preference.
  11. Final touches, add chopped green onions and cilantro.

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