Egg fried rice of convenience :)

Sunday afternoon brings with it new levels of lethargy and I am guessing that's normal! Last leg of the weekend for the non-Dubai side of the world where of course the week has already started.

We started the day with big plans of completing 2-3 of the long overdue errands (not going into details of the same first not to bore you and also not to feel disheartened about missed goals...). Eventually it so happened we ended up watching up 'The constant gardener' movie and endless TV ( good tv for a change!) and did not even step out for lunch! On a side note, think I am changing these days to prefer homemade food over expensive tasteless restaurant food!

Also, I have gone vegetarian for this year, so my options are very limited these days - yes, that's some news from my end definitely and which will affect this blog content for this year where you will find some veggie food posts than ever before. Wish me luck- 2 months over, that gives me confidence that I can endure the next 10 months as well - don't you think so? Say yes even if you think otherwise! ;)

Ok, so we ended up having egg fried rice today. It is slightly different than the one I posted few years back, so I will go ahead and repost the same item in a different flavor..bear with me! :)

Ingredients:
Cooked rice - 3 cups
Canola oil - 3 tsp
Finely chopped onion - 1 medium (red onion, in my recipe)
Frozen corn - 1/2 cup
Green peas (frozen) - 1/2 cup
Green onion - 5-6 stalks, chopped
Grated ginger - 1 tsp
Egg - 2 or 3 (I used 2)
Salt and pepper - to taste
Shan Chinese Egg fried rice powder - 1 tsp
Lemon juice from 1/2 lemon (fresh squeezed)

Heat 1tsp canola oil. When it is hot, add chopped onion. As the onion slightly browns, add he grated ginger. In a min or two, add the defrosted corn and green peas. Cook in medium heat till he raw smell is gone. Add little bit of lemon juice for the veggies to retain their color. Add salt and pepper as well. When the veggies are cooked, keep them aside.

Heat 1tsp oil. When the oil is warm, add the eggs and scramble them. When cooked, keep them aside. Make sure not to overlook the eggs.

Heat 1 tsp oil. Add the Shan masala and mix it in the oil. Add the cold cooked rice and mix it well with the oil-masala mix. Add the veggies and eggs kept aside from earlier and mix them. Add a pinch of turmeric powder for color (optional). Add chopped green onions and remaining lemon juice and mix well. Cover and let it remain in low heat for 2-3 mins. Add salt and pepper as per taste. I keep it covered for some more time like 5-10 mins before serving.

Serve with tomato sauce and chilli sauce. Even a spicy raita goes well with this. Bon appetite!