Egg Fried rice is one of the dish which you can prepare at the earliest. Simple but delicious..!!
You can add the sauces to give the Chinese dishes taste to it. or if you want to use the Indian version of taste and want the dish to be healthy just add only lemon juice to give a simple and yummy taste to it.
Egg nutrition value:
One egg has only 75 calories
7 grams of high-quality protein,
5 grams of fat,
1.6 grams of saturated fat,
with iron, vitamins, minerals, and carotenoids.
Ingredients:
Ginger-1 tblspoon(finely chopped)
Garlic-1 tbl spoon(finely chopped)
Cooked Rice- 2 cups(prepare the rice and allow it set to cool)
Mixed Vegetables:
Cabbage -1 small cup
Carrot -1 small cup
Beans -1 small cup
Capsicum-1 small cup
Onion- 1 small cup
Onion- 1 small cup
Egg: 3 or 4
Onions- 1
Mixed vegetables- 1 cup(Optional)
Green chilli- 4-5
Garam masala powder- 1 spoon
Pepper powder- 1 spoon
Lemon- Half
Salt- for paste
vinegar (optional)
Soya sauce (optional)
Red chilli sauce (optional)
Method to prepare:
Method:
Finely chop all the vegetables
In a pan, take 2-3 tbl spoons of oil. heat it.
1. Add finely chopped ginger-garlic to it.
2. Add beans first. and fry it first. Later add all the other vegetables and fry it.
3. After all the vegetables got cooked properly add egg,mix well and cook for sometime.
4. Later add soya sauce, red chilli sauce, 1 spoon vinegar(adding these items make it Chinese style - optional step).
If you dont want all the above then you can add 2 spoons of lemon juice.
5. Later add cooked rice, little pepper powder and salt for taste and fix well.
6. Now the Egg fried rice is ready to eat.
Simple Home remedies with easily available spices:
Ginger is one more Indian spice which has medicinal and antiseptic spice also easily available in every house kitchen.
Few instant usage: For cold and headache, to your regular tea add little ginger piece, boil and drink to get relief to some extent.
Drinking Ginger tea/kashaya solves indigestion of the stomach.
Drinking Ginger tea/kashaya solves indigestion of the stomach.
