Hey Guys, I made this today and though I did not have much to make it with, I used what I had and it came out amazingly. Needless to say I have not been able to stop picking at it today even though I need to save some for others later this evening. So here goes, once again real simple and I am sure all will love this.
Oh and one other thing, please do improvise with any veggies you might prefer, add less heat if you like, and use, most importantly, whatever rice you like, I used basmati, but there are specialty stores (especially in the US for stir fry, which if I had access to, I would probably have used). I would really love it if you guys tried my recipe and told me how it came out, but I would also love it if you tried other variations and gave me some suggestions.
Ingredients:
1) 3 small to medium sized capsicums
2) 1/2 of a medium sized Cabbage
3) 3-4 large green chilies (depending on how spicy you would like the dish)
4) 4 Eggs (Beaten)
5) 4-5 large Garlic pieces
6) 1 1/2 Inch piece Ginger
7) Soy Sauce (3 Tbs)
8) Chili Powder (1 1/2 tsp)
9) Garam Masala (1 3/4 tsp)
10) Salt to taste
11) Rice ( 1 Cup)
12) Oil (2 TBS total)
Instructions:
- Chop the Garlic & Ginger in slices, very thin slices. They Should look like thin sticks, not more then 3/4 inch long
- Chop the Capsicum, first in half then in very thin lengths, and then chop them into small square bits.
- Chop the Cabbage in long thin slices (does not matter the length as it will shrink almost immediately)
- Green Chilies, cut the stems off and chop in large round circles (not too large, but it also depends on how you like it)
Leave all the above aside while doing the following bellow
1) Crack the eggs and beat well in a bowl. Now get a Wok or Khadai that has a tiny bit of oil spread on it by a paper towel and set on low heat. Once a bit warm, add the eggs and scramble using a flat spoon. Don't over cook the eggs, its ok if the eggs are still a bit wet when you choose to switch of the heat as they will cook some more in the fried rice. Once done set aside the scrambled eggs.
2) Now using the same Wok or Khadai (for those who do not have more then one), wash it out well and make sure its completely dry before going on. If using a different one, then, go ahead and heat it up for a bit on semi low medium heat before adding about 1 tbs of oil.
3) Once oil is hot, add garlic. Lower heat and stir for about 2-3 minutes, just to make the garlic slightly brown.
4) Immediately you see light browning of garlic add ginger, stir for another 2 minutes. Now add green chilies, and stir again for another 2-3 minutes.
5) Now add the chili powder and Garam Masala, stir and fry for about a minute.
6) Now add the Soy Sauce and stir and fry for a good 3 minutes or so on medium high heat, constantly stirring (making sure masala is completely cooked)
7) Now raise heat to medium high and add the Capsicum and incorporate well with the ingredients for about a minute. Lower heat, and Cover and cook for about 5 minutes.
8) Now continuing on low heat, add the Cabbage, stir and fry for about 2-3 minutes (Cabbage will reduce nicely and remember you want it crispy in the rice not soft so don't over cook it)
9) Add the Eggs and stir all really well for about a minute
10) Now add the rice and stir it till the rice has absorbed all the ingredients well then increase heat to high and stir constantly for about 5-6 minutes (make sure not to burn the rice which means you will have to watch it closely)
Your Done and I hope you enjoy!
Oh and one other thing, please do improvise with any veggies you might prefer, add less heat if you like, and use, most importantly, whatever rice you like, I used basmati, but there are specialty stores (especially in the US for stir fry, which if I had access to, I would probably have used). I would really love it if you guys tried my recipe and told me how it came out, but I would also love it if you tried other variations and gave me some suggestions.
Ingredients:
1) 3 small to medium sized capsicums
2) 1/2 of a medium sized Cabbage
3) 3-4 large green chilies (depending on how spicy you would like the dish)
4) 4 Eggs (Beaten)
5) 4-5 large Garlic pieces
6) 1 1/2 Inch piece Ginger
7) Soy Sauce (3 Tbs)
8) Chili Powder (1 1/2 tsp)
9) Garam Masala (1 3/4 tsp)
10) Salt to taste
11) Rice ( 1 Cup)
12) Oil (2 TBS total)
Instructions:
- Chop the Garlic & Ginger in slices, very thin slices. They Should look like thin sticks, not more then 3/4 inch long
- Chop the Capsicum, first in half then in very thin lengths, and then chop them into small square bits.
- Chop the Cabbage in long thin slices (does not matter the length as it will shrink almost immediately)
- Green Chilies, cut the stems off and chop in large round circles (not too large, but it also depends on how you like it)
Leave all the above aside while doing the following bellow
1) Crack the eggs and beat well in a bowl. Now get a Wok or Khadai that has a tiny bit of oil spread on it by a paper towel and set on low heat. Once a bit warm, add the eggs and scramble using a flat spoon. Don't over cook the eggs, its ok if the eggs are still a bit wet when you choose to switch of the heat as they will cook some more in the fried rice. Once done set aside the scrambled eggs.
2) Now using the same Wok or Khadai (for those who do not have more then one), wash it out well and make sure its completely dry before going on. If using a different one, then, go ahead and heat it up for a bit on semi low medium heat before adding about 1 tbs of oil.
3) Once oil is hot, add garlic. Lower heat and stir for about 2-3 minutes, just to make the garlic slightly brown.
4) Immediately you see light browning of garlic add ginger, stir for another 2 minutes. Now add green chilies, and stir again for another 2-3 minutes.
5) Now add the chili powder and Garam Masala, stir and fry for about a minute.
6) Now add the Soy Sauce and stir and fry for a good 3 minutes or so on medium high heat, constantly stirring (making sure masala is completely cooked)
7) Now raise heat to medium high and add the Capsicum and incorporate well with the ingredients for about a minute. Lower heat, and Cover and cook for about 5 minutes.
8) Now continuing on low heat, add the Cabbage, stir and fry for about 2-3 minutes (Cabbage will reduce nicely and remember you want it crispy in the rice not soft so don't over cook it)
9) Add the Eggs and stir all really well for about a minute
10) Now add the rice and stir it till the rice has absorbed all the ingredients well then increase heat to high and stir constantly for about 5-6 minutes (make sure not to burn the rice which means you will have to watch it closely)
Your Done and I hope you enjoy!
