Egg and vegetable fried rice

Cyrus Todiwala is proprietor and Executive Chef of the Café Spice Namasté restaurant group, renowned for its innovative and fresh approach to Indian cuisine.

"There are millions of Chinese people in India, and Chinese food was perhaps more popular in restaurants than Indian food until very recently. The Indian Chinese have developed a distinct cuisine evolving from the province of Sichuan, Hunan or Hakka. This simple fried rice preparation is ideal with leftover boiled rice.

Download Cyrus Todiwala’s Egg and vegetable fried rice recipe - PDF (248k)

Ingredients

• Boiled rice 500g approx. Rice must be cold. Refrigerate after boiling

• Spring onions, three sliced at a slant

• Small green pepper cut into fine strips. Use mixed if you like it to be more colourful. But no more than the equivalent of one pepper.

• Mixed vegetables blanched and cut small/diced

• Eggs, two beaten well

• Oil, two tablespoons

• Salt to taste

• Pepper powder to taste. Use powder or finely crushed

Method

Take a wok and add the oil. Heat the oil to smoking point and leave to heat for a little while.

Add the beaten egg and swirl with the ladle or spoon breaking it up as you go along.
Add the spring onions and pepper and sauté for a minute always keeping heat high.
Add vegetables and the salt and pepper and sauté for a minute or so.

Add the rice and toss gently. If you do not know how to toss with a wok use the frying spoon. Once the rice is heated through it is ready to serve."