Singapore Egg Fried Rice

Name: Singapore Egg Fried Rice
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Cooking Rice; 1.5 cups Basmati Rice; 4 cups water; 1/2 tsp salt; For Stir Frying; 3-4 tbsp vegetable oil; 1 onion chopped finely; 5-6 cloves garlic minced; 1 ginger grated; 4 dry red chillies broken; 1/2 cup finely chopped spring onion; 1 carrot peeled and chopped into small cubes; 1/2 cup beans chopped finely; 1/2 capsicum chopped into thin slices; 2 tbsp green peas; 3-4 green and red chillies chopped and soaked in 2 tbsp vinegar; 1 tsp curry powder or garam masala; 1/4th tsp black pepper powder; As required salt; 1/2 tsp sugar; 1 tbsp soy sauce; 1/2 tbsp chilli sauce; 1 tbsp hot and sweet tomato chilli sauce; 1/2 tsp garlic paste; 2 eggs scrambled; 1/4th cup chicken stock or chicken cube; 2 tbsp cilantro chopped

Kumkum Chatterjee @cook_12055532

#Nice
Singapore Egg Fried Rice is a tasty Indo-Chinese one-pot meal by itself. It is a delicious blend of fresh ginger, garlic, spicy roasted dry red chilies along with soy, chili, and tomato sauce that makes this dish so flavourful. This Singapore Fried Rice can be a vegetarian, eggetarian, meat, or seafood-based meal depending on your choice. This recipe is a healthy, nutritious, and filling meal as well as fragrant.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

4 servings

For Cooking Rice
1.5 cupsBasmati Rice
4 cupswater
1/2 tspsalt
ForStir Frying
3-4 tbspvegetable oil
1onion chopped finely
5-6 clovesgarlic minced
1ginger grated
4dry red chillies broken
1/2 cupfinely chopped spring onion
1carrot peeled and chopped into small cubes
1/2 cupbeans chopped finely
1/2capsicum chopped into thin slices
2 tbspgreen peas
3-4green and red chillies chopped and soaked in 2 tbsp vinegar
1 tspcurry powder or garam masala
1/4th tsp black pepper powder
As required salt
1/2 tspsugar
1 tbspsoy sauce
1/2 tbspchilli sauce
1 tbsphot and sweet tomato chilli sauce
1/2 tspgarlic paste
2eggs scrambled
1/4th cup chicken stock or chicken cube
2 tbspcilantro chopped

Saved

Steps

30 minutes

1

For Cooking Rice:
Wash and soak rice for 10 minutes. In a deep pot boil water with 1/2 tsp salt. Add the rice and boil in medium flame till 80% cooked. Add some cold water and strain the excess water. Spread the rice on a broad vessel to cool. Fluff the rice gently to separate the grains
2

Prepare the eggs and then the vegetables for stir-frying. Heat 2 tsp oil in a wok. Whisk the eggs with 1 pinch of salt and pour it into the wok. Scramble it and set it aside. Pour 2 tbsp more oil and fry the dry red chilies. Set aside.
3

Add 1 tbsp more oil and sprinkle ginger and garlic and saute till there is a nice aroma. Add the spring onion whites and the rest of the chopped onion and saute. Add all the chopped vegetables except spring onion and salt to taste. Fry on high heat until tender. Reduce the flame and stir in black pepper powder, curry powder, red chilies, and all the sauces.
4

Add chicken stock or 1/4 cup water and a chicken cube. Increase flame and cook till the sauces and stock mingle and dry up. Add half of the spring onion, cilantro-cooled rice, and scrambled eggs. Adjust salt. Mix and stir fry for 2 minutes. Add more soy sauce if needed and toss to combine all ingredients. Sprinkle some green and red chilies-soaked vinegar. Add the rest of the spring onion greens, cilantro, and stir. Garnish with dry red chilies. Serve hot.