Mushroom Egg Fried Rice - the Indo-Chinese way

One of my top easy recipes to pack for a weekday lunch would be some Indo-Chinese based Rice variety. On days when I feel lazy or forget to get some prep work done for the next day lunch, this is what I would do, chop up some veggies like mushroom, bell-pepper, carrot, throw in some sauces, mix it with basmati rice, and there my lunch is ready in minutes. So this Egg-Mushroom Fried rice happened on a day when I had to finish up the packet of mushroom in my stock and a red bell-pepper. Immediately the image of white rice with mushroom, red bell-pepper, scrambled egg and some greens popped into my head and I started wondering how colorful it would look to capture this on a photo :). It does look pretty doesn't it? Trust me, it tastes great too! So lets learn how to make this simple yet tasty Mushroom-Egg Fried Rice.

Ingredients

Serves - 2
Spice Level - Moderate
Prep Time - 15 Min
Cook time - 15 Min

Basmati Rice - 1 Cup
Eggs - 1
Mushroom - 10 button mushroom , sliced into medium sized pieces
Red Bell-pepper - 1/2 a piece,sliced thinly
Spring onion greens - 2 Tbsp
Onion [yellow/white] - 1 , sliced thinly
Ginger-garlic Paste - 1.5 Tsp
Green chilli - 1 , slit length-wise
Light Soy Sauce - 1 tsp
Green chilli sauce - 1 Tsp
Salt and pepper to season
Oil - 2 Tbsp

How do you do it.

1. Soak Basmati Rice in water for 15 min. Drain and cook with 2 Tsp salt and 1.5 cups of water. Once cooked, spread the rice on a plate and drizzle some oil on it, mix well and cool. The rice has to be cooled before mixing with the veggies for it to not get mashed up.

2. Meanwhile, heat a pan, drizzle some oil on it, break and egg into it. Add some salt and pepper on to it, scramble it well with a wooden spatula and cook until its done, about 2 minutes. Keep this scrambled egg aside.

3. Heat oil in a kadai, add the onions and saute well until they are cooked. Add the ginger-garlic paste and green chilli and saute for a couple of more minutes.

4. Add the chopped mushroom and bell pepper now and increase flame and cook until the veggies are half cooked and are crunchy.

5. Decrease flame now and add in the soy sauce and green chilli sauce and mix well. Also add a little salt, remember we have cooked the rice with salt already.

6. Add the rice now to the kadai, and mix well to combine everything . Saute on low flame for a minute or two, add some pepper powder, check for seasoning, add more salt if required and mix well.

7. Switch off flame now, add the spring onion greens and the scrambled eggs and give it a good mix with the rice.

Serve with any side dish of you choice or just with some tomato ketchup and chips.