Indo-Chinese Egg Fried Rice

Ingredients

• • Basmati rice - 1 cup
• • Eggs - 5
• • Onions - 12
• • Onion stalks - a bunch
• • Capsicums - 3
• • Cabbage - 150 grams
• • Beans - 6
• • Carrots - 2
• • Oil/Ghee - 3 tablespoons
• • Pepper powder - ½ teaspoon
• • Chilly sauce - 1 ½ teaspoons
• • Soya sauce - 2 tablespoons
• • Tomato-garlic sauce - 1 tablespoon
• • Ajinomoto - 1 teaspoon
• • Caramelized sugar - 1 tablespoon
• • Salt - as required

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Method

• 1. Cut all the vegetables into thin long pieces.
• 2. Cook rice with enough water and little salt added to it, till the grains are separate.
• 3. Drain the water and allow it to cool.
• 4. Heat oil in a frying pan.
• 5. Add onions fry for one minute, add other vegetables one by one in the order given - Carrots, beans, capsicums, cabbage and onion stalks.
• 6. Add ajinomoto while frying, so that vegetables are cooked fast and crisp.
• 7. Add salt, pepper, caramel sugar, all the sauces and finally rice and mix well over a high flame, for two to three minutes. Scramble eggs separately and add it.
• 8. Remove from fire, serve with sweet and sour vegetables.

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Method To Caramelize Sugar

• 1. Heat a sauce pan, add 1 tablespoon of sugar with few drops of lemon juice and melt it till it becomes golden brown in colour.
• 2. Add 1 tablespoon of water and dissolve the sugar. Allow it to boil, in a low flame, till it becomes thick syrup and honey like consistency.
• 3. Use as in the recipe given.