Fried Rice

Shereen's Note:

This is a fairly easy recipe for fried rice, yet it tastes really good. Good recipe to impress your loved ones. This is my favorite recipe for fried rice, especially when I am in a hurry, and not really in an 'all-day-in-the-kitchen' cooking mood:) Note: This is not a chinese fried rice which is usually more moist and can be eaten by itself. This is more of an Indian, or Sri lankan fried rice that is usually dry and is eaten with curries. I thought I should explain since some of you might be expecting more of a 'chinese' kind of a fried rice :)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 4.0 serving ...

• 2 cups basmati rice
• 3 tablespoons canola oil
• ½ medium carrot , grated
• ½ medium onion , thinly sliced
• 2 cloves garlic , thinly sliced
• ½ teaspoon turmeric (just for the coloring)
• 1 egg
• 1 teaspoon chili powder
• 2 teaspoons salt

Directions:

1. In a medium pot, fry the onions and the garlic in the oil till golden brown.
2. Add the grated carrot and fry for about 3 minutes.
3. Add the chilli powder, turmeric, salt, and egg and stir for another minute.
4. Stir in the rice.
5. Stir the mixture 2-3 minutes until the rice is properly mixed with the rest of the ingredients.
6. Pour 3 cups of water and stir well.
7. Let it cook uncovered until the water boils.
8. Lower the heat and cover the pot.
9. Let it cook till all the water dissapears from the bottom of pan.
10. (till you think the rice is cooked, usually it takes about 15 minutes).
11. Serve hot with your favorite curry or as a side dish.

Reviews

[Tebo]

Your description of the dish is very accurate. It was easy and very good. It was much better than the traditional wok fried rice. And basmati was a great change from long grain rice. Thank you Shereen.

[WJKing]

Well - I was desperate for a side dish - and the only rice I had on hand (don't laugh!) was instant brown rice...so that's what I used! I lowered the water amount to about 2 cups, and cooked it for less time. I also used 2 T. sesame oil, and 1 T. canola for extra authentic flavoring. I didn't have turmeric, so skipped that, and didn't want to take time to grate carrots, so cut large carrot into slivers....and MMMMMMMMMmmmmmmmmmmm - this was PERFECT! After it was finished, I added approximately 2 T. soy sauce, and mixed into the rice. Barely had enough to go around! All the adults ate 2nds and 3rds of this - so THIS is a new addition to my cookbook! Thanks for sharing this quick & easy YUMMY recipe! Flavor was wonderful - and we'll enjoy this often!

[Chef Dudo]

It was OK. Easy to make and looked good. We did however find it a tad bland, but-adding spices should be no problem to zing it up a bit. What we did not fancy was the egg. It sort of curdled up in the rice and just felt out of place. On the other hand the rice was moist and could easily be eaten on its own. I will try it again with more spices and without the egg. Thanks for posting.