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.

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Chettinadu Egg Curry

I have been thinking about making this egg curry for almost a month. The thought planted itself on my mind and wouldn't get out until I made it. This happens often with me , I would plan on making a curry the next day, and some how for what ever reason that wouldn't happen. I will spend the next few days visualizing the dish and start craving for it and it would tease me until I got around to do it. This was one such curry. So one fine Sunday afternoon for lunch, we had egg curry with peas pulao.

This chettinadu egg curry is from the book "Authentic chettinadu" which was given to me as a wedding gift. :). I haven't cooked much from it, usually Amma is my source for all the chettinadu stuff, but she doesn't make egg curry that often at home and I liked the version in the book. Its a spicy dish that should pair up quite well with dosai , idli, plain rice as well as any variety rice.


Chettinadu Egg Curry

Ingredients

Recipe Source - Authentic Chettinadu curries book

Serves - 2
Spice Level - High
Prep Time - 20 min
Cook time - 15 min

Egg - 4 [hard boiled, and peel the skin]
Shallots - 10, chopped well
Tomato - 1 Large - chopped finely
Masala/Curry powder - 1 Tsp
Coriander Leaves - few tbsp chopped finely
Oil - 1 Tbsp
Jeera - 1 Tsp
Curry Leaves - 2 Sprigs
Hing - a pinch
Salt - as per need
Turmeric - a pinch

To grind to a paste

Shredded coconut - 5 Tbsp
Dry Red chilli - 2
Pepper - 1 Tbsp
Garlic cloves (small) - 5
Ginger - 1 inch piece
Cumin -1 Tsp
Fennel - 1 Tsp
Coriander seeds - 2 Tsp
Cashews - 4
Curry Leaves - 2 sprigs
Water - few tbsp to grind with

How do you make it.

1. Dry roast the ingredients under "to grind to a paste" on low flame except cashews and curry leaves until it slightly starts to brown and you get a good aroma. Cool and blend including the curry leaves and cashews with few tbsp of water into a fine paste.

2. Make slits in the boiled egg so the curry can get in. Just make light slits, not too deep, we dont want the egg to break when its added into the curry.

3. Heat oil in a kadai. Add jeera, hing and curry leaves. Let it roast. Add shallots and saute until they are translucent. Add the tomato pieces , little salt and turmeric and cook until they are soft and mushy and let out juice.Add the masala powder and cook for a minute. Now add in the paste and saute for a few seconds. Add 3/4 cup water and remaining salt and let the curry boil. Adjust consistency of the curry according to your needs here - add more water if you need a loose curry or let it boil to thicken if you want a thicker consistency.

4. Once the curry reaches the correct consistency and the paste has cooked well, add the egg pieces and coriander leaves and wrap gently. Switch off flame.

Allow the gravy some resting time before serving.

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Masala Egg Bhurji

I don't like eggs - in any form, but S absolutely loves it. Never tried anything new with eggs, but the usual recipes like omelet/scrambled egg, bhurji seem to be delicious enough for a really quick breakfast. My previous team mates at work were all North Indians and they used praise the
combination of masala egg bhurji wih chapathi. :)

Masala Egg Bhurji

Ingredients

Serves - 2
Spice Level - Moderately spicy
Prep time - 10 min
Cook time - 5 min

Eggs - 2
Onion - 1 small, chopped finely
Coriander Leaves - half a handful, chopped well
Green chilli - 1 , chopped finely
Cumin powder - 1 tsp
Pepper Powder - 1 tsp
Turmeric powder - a pinch
Salt - as per taste.
Oil - 1 Tbsp

Method

Beat the eggs well in a bowl. Add in the rest of the ingredients and give it a quick mix.Heat oil in a small pan. Add the prepared egg mix. After a few seconds, using a ladle stir it off. It will look messy at this stage. Keep stirring every few seconds, until you get a dry mixture like in the pic above. Take off the heat when you think its done as per your need.

You can also make an omelet with the prepared egg-mix if you prefer to have it that way. Try eating this with chapathis, toasted bread - I hear its super delicious especially with chapathi.



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