Egg Fried Rice

Egg fried rice is a quick and easy recipe. One can make the fried rice with left over rice. Important things to be noted when making fried rice is to have perfectly cooked, non- sticky rice. So pre cook the rice, let it sit in the open air, let the moisture get evaporated before making it. One can also use the regular rice instead of basmati rice. This recipe have no specific measures , you could add all according to your taste. M.S.G (Mono sodium glutamate china salt or tasting salt) , Soy Sauce and Plain Vinegar are suppose to go in with little quantity. You want light flavour of them, not to over power the dish. Many are worried about using the M.S.G. Using it in little quantities won't bring any harm. However families who have kids below 5 years and pregnant woman skip M.S.G in their diet. I  suggest you to do the same though its not proved scientifically about its harmness !! So, lets get back to the recipe! 

To Make This Recipe You'll Need : 

Cooked  Rice



Green Bell Pepper / Capsicum



Pepper Powder


Soy Sauce

Plain Vinegar
Spring onions

Its better to use Aged Rice . It expands more and does not stick. 

Taste while you cook, don't add seasonings accordingly to this picture. 

And Oil, Vinegar , Spring Onions ( No Pictures) 

Method : 

Begin by beating the eggs , on the other hand heat the kadai or wok on a high flame, add around 3 tablespoons of oil ( coat the whole kadai or wok with the oil), let the oil heat up and add the beaten egg mixture. Let it get cooked slightly and gently fold in the egg mixture as shown in the pictures below and gently scramble it. ( Now, you could season your eggs with salt and pepper )

Add, the veggies to the cooked egg quickly (work fast, your on high flame ) toss them for 1 minute, now decrease the flame to low, cook the veggies with the lid covered for about 2 minutes if your not used to eat semi cooked veggies. Next add the cooked rice, followed by salt, pepper, M.S.G, Soy sauce and Vinegar. Toss well together (High flame again). Check for seasonings and serve !! 

Mix well , add spring onions ( my favorite) :) .... Serve !!! 

Dahi Wala Chicken

Dahi Wala Chicken is a North - Indian delicacy . Compared to South Indian Chicken curries it tastes milder. One can also add fresh cream for even more richer taste. When you add fresh cream make sure you serve with Indian Flat Breads. That's my opinion but, its completely your choice, Cooking food at home is beneficial because you cook the way you like to pamper your taste buds and tummy :)!! As always, feel free to adjust the seasonings according to your taste .

To Make This Recipe , You'll Need :

800 Grams
Yogurt / Curds
¾  Cup
Coriander Powder
½ Tablespoon
Cumin Powder / Jeera Powder
1 Tablespoon
Turmeric Powder
¼ Teaspoon
Ginger – Garlic Paste
2 Tablespoons
Green chillies
3 – 4
2 ½ Teaspoons (or) to taste
Red Chilli Powder
1 ½ Tablespoon ( or ) to taste
3 Tablespoons
Nutmeg Powder
A pinch
Garam masala Powder
1 ½ Teaspoons
Green Cardamom
3 - 4
Black Cardamom
Tomato Puree
¼ Cup
Brown onion Paste / Fried onion paste
½  Cup
Cashew nut  Paste
Kasuri  methi  powder
½ Teaspoon

Also called as Dahi.

Deep fry the sliced onions and blend it into a paste.

Add enough water to the nuts and blend it into a paste or add enough water to the Cashew nut powder to make a paste.

Grate the nutmeg for the nutmeg powder and to make the kasuri methi powder, slightly dry roast the leaves and crush between your palms.

Method : 

Begin by adding curd to the cleaned chicken followed by Red chilli powder, coriander powder, cumin powder, green chillies, turmeric powder and salt. Mix well and marinate the chicken for about 30 minutes.

After 3o minutes of the marination, start with the second part, i.e, cooking the chicken. Take a kadai, add ghee to it. To the hot ghee add the cinnamon stick, green cardamom, black cardamom and cloves. Saute it until the spices gets swollen. 
Next, add tomato puree followed by the ginger garlic paste. Saute until the rawness is gone. 

Now, add the Dahi / Yogurt marinated  chicken to the cooked tomato puree. Cover the lid and cook until chicken is done. Add cashew nut paste,  brown onion paste, garam masala powder, nutmeg powder (grate the nutmeg like I did if you don't have the ready made powder) and kasuri methi powder.

Enjoy :)

Notes : 

The gravy tends to turn thick when you don't serve hot. So you might adjust the gravy by heating the curry, adding water and seasonings if needed. 

You Might Also Like : 

1. Chicken Biryani (Kacchi Biryani Style)
2.  Chaat Bowls
3. Fried Chicken

             Thank You For Visiting Blessy's  Kitchen :)