Spring Onion shoots

These little purple spring onions we harvested were bursting with flavour.

They went into an egg fried rice. If you have cooked rice in the fridge, this is a quick way to whip up a wholesome weeknight meal. Refrigerated rice is ideal for this dish, ‘cos we need firm separate grains.

Cooked rice + eggs + frozen veggies = a complete meal in less than 10 minutes.

Check out these tips for perfect fried rice from Steamy Kitchen.

General rule –
per cup of cooked rice, one egg (we use two whites or 1/4 cup egg beaters), 1 cup chopped veggies (fresh or frozen)

Use a carbon steel wok or a stainless steel pan. Non-stick is not recommended.

While some people like to fry the eggs along with the rice by making a well in the middle of the pan, we prefer to do it separately, since it gives us more control over the pan temperature and the seasoning.

** eggs can be replaced with cubes of baked tofu.

The previous evening:

Cook 1 cup of rice with a tad less water than normal.

We used long-grain brown rice. We added 1.5 cups of water and pressure cooked it until just done. (If using a pressure cooker, put 3 cups of water in the main compartment, put the rice container with rice and water inside it, and cover it. We normally cook rice directly in the main compartment of the pressure cooker, but in this instance, it will stick and burn since we’re using less water than normal.)

Cool the cooked rice and refrigerate it overnight to firm it up a bit. One cup of raw rice yields about 3 cups cooked.

EGG FRIED RICE

3 cups cooked rice
3 eggs (we used six whites)
3 cups chopped veggies (we used a combo of frozen peas, corn, carrots, lima and french beans)
3 chopped spring onions (separate the greens and whites)
3 tsps vegetable oil
3 tsps soy sauce (we use low-sodium tamari)
1 tsp ginger-garlic paste
1 tsp dark sesame oil
salt and freshly ground black pepper to taste

1. Take ithe rice out of the fridge and bring it to room temperature about 15 minutes before making the fried rice. Or microwave it for a minute or two.

2. Heat 1 tsp oil in the wok until hot, but not smoking. Add the beaten eggs to the pan, some salt and pepper, and scramble them until dryish. Take them out of the pan and keep aside. Wipe the pan clean with a wet tissue.

3. Meanwhile, microwave the frozen veggies for a minute or two to thaw them.

4. Put the wok back on the fire, on medium heat. Add the remaining 2 tsps of oil. When it is hot but not smoking, add the ginger garlic paste, stir quickly, add the spring onion whites, 1 tsp tamari/soy sauce, salt and pepper. After a few seconds, add the veggies.

5 Stir for a minute or two until the veggies are hot. If using frozen mixed veggies, they ought to be crisp tender by now. If using fresh, stir until cooked but crisp.

6. Raise the heat to HIGH, add the rice, remaining tamari/soy sauce, dark sesame oil, salt and pepper. Toss until the rice is heated through and a tad crisp.

7. Stir in the scrambled eggs and the spring onion greens, and serve hot.

- Jai and Bee

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30 Comments

  1. TBC says:

    What a coincidence! I too made a mixed veg rice with soya for a quick dinner tonight.Like you,I too always use rice which has been sitting in the fridge for a day or two. I also used spring onions & lima beans ‘cos I had to clean out my fridge before the buying fresh stuff for the “Onam sadya” :) .And that was gonna be my entry for Sharmi’s event :secret:.
    Your fried rice looks very colorful & I bet it tasted great too. :)
    BTW, since you do so much of your cooking in the MW, why didn’t you cook your rice in it? Any particular resaon? :o hno:

  2. sharmi says:

    I loved the spring onion pic popping out. thanks for the delicious recipe.

  3. nandita says:

    Lovely colours! You are totally my kinda girl- when im making rice or noodles, my wok has more veggies than the noodles/rice and we both love it that way- and a sneaky way of eating lots of veggies in a wonderful dish like that- i like adding some sesame seeds and a couple of finely chopped green chillies too- Indo-Chinese style..
    Waiting for the day when I’ll be growing my own spring onions- you guys are inspiring me to dream on :)
    :love:

  4. nandita says:

    on second thoughts, the rate at which you are churning out rice recipes…Sharmi is going to have a separate section for the J-B team in her round up….I’ve made a Kerala specialty for JFI, since i’m traveling over the weekend, hope i get time to come back and post it :(

  5. Srivalli says:

    Wonderful looking dish…so colourful…was everything used in that was home grown?…

    Srivalli
    http://www.cooking4allseasons.blogspot.com

  6. Jyothsna says:

    Oh yes, this is a quickie, esp when I’m not in a mood to cook on a weekend!

  7. archana says:

    Loved the pictures and the dish looks nice :yes: :) ;;)

  8. saju says:

    what beautiful spring onions, I love the purple / white and green combo.
    The rice looks lovely, I love your method.

  9. Nags says:

    love the way ur blog is themed around healthy good. also love all ur pics. hoping to be good at photoshop some day. the pic of the pea is amazing :)

  10. Meeta says:

    Simply gorgeous. I love the spring onion shot. The egg fried rice looks completely healthy and delish. I too prefer more veggies in my rice dish!

  11. arundati says:

    fabulous pics…..the rice looks awesome(and i bet tastes too) ….you dont have a lip smacking / slurping emoticon :(

  12. viji says:

    Nice entry Bee, The pictures are awesome. Viji

  13. richa says:

    lovely hues to the spring onion – beautiful :D

  14. Mamatha says:

    Purple and green on ochre background – an outstanding shot!

  15. Asha says:

    Beautiful photo of fried rice, love it!:)

  16. sra says:

    That’s such a nice shot the fried rice looks almost unreal!

  17. tee says:

    Fried rice looks very colorful and delicious!

  18. Hi bee, Just love to comment in your blog to see these beautiful smilies! The pictures of rice and spring onions are so nice! great entry for the event! :yes: :bow:

  19. Raaga says:

    I actually have spring onions and cooked rice in my fridge. Maybe this is what we’ll have for dinner tonight :-)

  20. Laavanya says:

    What a colorful looking fried rice and so healthy too with brown rice and loads of veggies. Love it.

  21. musical says:

    The spring onions look soooooooooooo pretty :love:

  22. Truffle says:

    This is just the sort of thing we love to make at home. Beautiful photos!

  23. Cynthia says:

    Those purple-head spring onions are prized in these parts.

    Your fried rice looks so colourul and delicious. I’d like some with lots of those spring onions, sliced thinly.

  24. Pragyan says:

    Fried rice..yumm! Loved the proportion formula for rice:veggies:egg that you provided. The spring onions pics look nice.

  25. Raaga says:

    OK… so I lied… we didn’t have it for dinner that night :-( (

    But we had it for lunch on Sunday… sans the egg. Thanks a ton J&B, my post will come soon.

  26. Padma says:

    Wonderful looking fried rice..loved those photos

  27. Soumya says:

    J/B – this came out really well. I added a tsp of Hoisin sauce and chilli sauce along with 1 tsp of soy sauce and few drops of honey ! yumm…

    And oh thanks for the Thai curry recipe…That turned out great too…

    Thank you both!

  28. swaroopa says:

    thanx…tried it and loved it…

  29. Chef Erik says:

    Your fried rice looks soooooo delish, I love your pictures as well. Do you take your own pictures?

    thanks. yes, we take our own pics.

  30. [...] Egg Fried Rice with Purple Spring Onions [...]



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