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cookbook_challenge2021-06-05 06:43 pm
monksandbones) wrote in cookbook_challenge2021-06-05 06:43 pm
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Egg fried rice with peppers, peas, and chili
I cooked a new recipe tonight for the first time in ages, out of a cookbook that I received a while back as a gift, and that has been languishing ever since. It was very nom! I've made attempts at coming up with my own version of fried rice in the past, but they have definitely never turned out as tastily as this recipe!
Recipe from Meera Sodha, East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing.
Egg Fried Rice with peppers, peas, and chili
1 1/3 cups uncooked basmati rice or 5 cups pre-cooked rice
3 cups vegetable stock (only if you're cooking the rice)
3 tbsp canola oil, plus extra for the eggs
1 red bell pepper, finely diced
2 carrots, peeled and finely diced
2 cloves of garlic, crushed
1 green finger (or serrano) chili, finely chopped
10 green onions, sliced, whites and greens separated
1 tsp Chinese five spice
1 cup frozen peas, defrosted
1/2 an 11-oz can of corn, drained
4 large eggs
1/4 cup soy sauce
sriracha, to serve
If you're cooking the rice, wash it in a few changes of cold water until the water runs clear, leave to soak in cold water for 20 minutes, then drain really well. Place the rice in a lidded saucepan, heat for a minute, then pour in the stock. Bring to the boil, put the lid on, then turn the heat down to a whisper. Cook for 10 minutes, then take off the heat and leave to one side with the lid on to allow the rice to rest.
Meanwhile, heat the oil in a frying pan over a medium heat and add the pepper, carrots, garlic, chili, and the white part of the green onions. Cook for 8 minutes, then add the Chinese five spice, peas, and corn. Heat through for a couple of minutes, then tip onto a plate.
Take the pan off the burner and turn the heat down low. Drizzle in a little more oil if needed, then break the eggs into the pan and stir vigorously to mix. Place back on the heat and cook for 2 minutes until the eggs are custardy and starting to set. Add the reserved green onion and the rice, stir well to combine, and cook until the rice is hot. Add the rest of the vegetables, and season with soy sauce (I use 1/4 cup, but you might need more or less depending on the strength of your vegetable stock, so taste as you go.
To serve, drizzle with a little sriracha, to taste.
As I said, this was nom! I went quite a lot lighter on the green onions than the recipe calls for (I used the white parts of 4 and none of the greens because my digestive system can't really handle un- or lightly-cooked alliums) but I bet it would be even better with the full amount! I used plain leftover rice, and the 1/4 cup of soy sauce the recipe called for seemed like the perfect amount. The recipe makes four main servings, and I'm looking forward to eating my leftovers for lunches this week! I'll also note that you could use a frozen peas-corn-carrot mix instead of the canned corn, frozen peas, and fresh carrots, and get exactly the same effect.
Recipe from Meera Sodha, East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing.
Egg Fried Rice with peppers, peas, and chili
1 1/3 cups uncooked basmati rice or 5 cups pre-cooked rice
3 cups vegetable stock (only if you're cooking the rice)
3 tbsp canola oil, plus extra for the eggs
1 red bell pepper, finely diced
2 carrots, peeled and finely diced
2 cloves of garlic, crushed
1 green finger (or serrano) chili, finely chopped
10 green onions, sliced, whites and greens separated
1 tsp Chinese five spice
1 cup frozen peas, defrosted
1/2 an 11-oz can of corn, drained
4 large eggs
1/4 cup soy sauce
sriracha, to serve
If you're cooking the rice, wash it in a few changes of cold water until the water runs clear, leave to soak in cold water for 20 minutes, then drain really well. Place the rice in a lidded saucepan, heat for a minute, then pour in the stock. Bring to the boil, put the lid on, then turn the heat down to a whisper. Cook for 10 minutes, then take off the heat and leave to one side with the lid on to allow the rice to rest.
Meanwhile, heat the oil in a frying pan over a medium heat and add the pepper, carrots, garlic, chili, and the white part of the green onions. Cook for 8 minutes, then add the Chinese five spice, peas, and corn. Heat through for a couple of minutes, then tip onto a plate.
Take the pan off the burner and turn the heat down low. Drizzle in a little more oil if needed, then break the eggs into the pan and stir vigorously to mix. Place back on the heat and cook for 2 minutes until the eggs are custardy and starting to set. Add the reserved green onion and the rice, stir well to combine, and cook until the rice is hot. Add the rest of the vegetables, and season with soy sauce (I use 1/4 cup, but you might need more or less depending on the strength of your vegetable stock, so taste as you go.
To serve, drizzle with a little sriracha, to taste.
As I said, this was nom! I went quite a lot lighter on the green onions than the recipe calls for (I used the white parts of 4 and none of the greens because my digestive system can't really handle un- or lightly-cooked alliums) but I bet it would be even better with the full amount! I used plain leftover rice, and the 1/4 cup of soy sauce the recipe called for seemed like the perfect amount. The recipe makes four main servings, and I'm looking forward to eating my leftovers for lunches this week! I'll also note that you could use a frozen peas-corn-carrot mix instead of the canned corn, frozen peas, and fresh carrots, and get exactly the same effect.