Thursday, March 3, 2011
Egg Fried Rice
There were some leftovers (spring onions & red onions) in my pantry which I bought for making chicken fried rice. So I thought of preparing egg fried rice using them.
2 tablespoons finely sliced spring onions
3 tablespoons soy sauce
½ tablespoon chilli sauce(optional)
1 tablespoon finely diced ginger
2 tablespoon vegetable oil
1 medium size red onion, finely diced
2 cups steamed rice
¾ cup finely shredded cabbage
Place eggs in a bowl with spring onions, 2 tablespoon soy sauce and ginger and beat lightly with fork to combine.
Pour oil in the hot wok or a shallow non-stick frypan
Add onion and stir fry for 30 seconds.
Pour in egg mixture and leave to cook for 10 seconds and with the spatula lightly scramble for about 2 minutes.
Add rice, remaining 1 tablespoon soy sauce and stir fry for about 2 minutes.
Break up the egg into smaller pieces with spatula.
Toss in cabbage (here I use purple color cabbage) and stir fry for 20 seconds or until well combined.
Transfer rice to a bowl & serve.
ps: Chinese cabbage leaves are used in typical chinese fried rice receipes. If chinese cabbage is not available we can use other cabbages.
Here is the important thing to remember while we cook with red or purple cabbage:
When cooking with red or purple cabbage, be aware that the compound (anthocyanin) that gives the cabbage that beautiful color will also turn it blue when it is cooked along with any alkaline substance.
Since tap water is often full of alkaline minerals such as lime, be sure to add about 1 teaspoon of acidic agent, such as lemon juice, vinegar, or wine, to the pot when using tap water. If your red cabbage begins to take on that blue tinge in any recipe, the addition of the acidic agent will usually bring back the original color.