35 years as a working mother and homemaker made me realise the need for a wholesome meal that a tired cook could dish up easily, which would also be tasty and gobbled up by the family. I developed this recipe for working mothers as a quick, low-cost, and nutritious dish. Children who refuse to eat their veggies will hardly notice the vegetables in this 🙂
Usually when fried rice is made, the rice and vegetables are cooked separately. I have added the vegetables to the half-cooked rice to save multiple tasks, such as cooking them separately and having more utensils to wash, and it saves fuel too. I do not add the capsicum along with the vegetables; I fry it in the beginning, then add it at the end to conserve flavour and texture and give the meal a pleasing appearance. This recipe is also a good way to use up any leftover stock in the freezer.
A rice dish is always a rich supply of energy from carbohydrates. This preparation adds good quality protein from eggs, carotene and vitamin C from the vegetables, and a small amount of fat from the oil used. It is a highly nutritious one-dish meal, and using raw rice and only vegetable oil (not ghee) keeps the cost down.
- 2 C Raw Rice
- 1 large Onion, diced
- 1 large Capsicum, diced
- 1 large Carrot, diced
- 1 C diced Cabbage
- 10 Garlic Cloves, diced
- 1 Green Chilli, diced
- 2 Eggs, beaten lightly
- ½ tsp Pepper
- 1 C Chicken, Beef, or Vegetable Stock
- ½ tsp Ajinomoto
- Salt, to taste
- 3 T Vegetable Oil
- 3 C Water
- Wash rice. Drain in a colander. Set aside for half an hour.
- Boil water, stock, and 1 teaspoon of salt in a heavy-based large pan.
- Add the rice. Bring to boil. Lower heat.
- Cook with the pan open. When the rice is half cooked, add the diced carrot and cabbage, and mix. Cover the vessel tightly and cook till the rice is dry. Set aside to cool.
- Heat the oil in a very large kadai or wok. Add the diced capsicum. Fry till tender. Drain and set aside.
- To the same oil, add the onion, garlic, and green chilli. Fry till the onion is translucent.
- Add pepper, ajinomoto, and 1 teaspoon salt. Fry for a minute.
- Add the beaten egg. Lower heat. Allow it to set for a minute.
- Turn the egg over, then break or chop with the frying ladle till you get dry scrambled eggs.
- Add the fried capsicum and mix.
- Add the cooked rice in small quantities and mix without breaking the grains.
- Remove from heat and serve.
- In India, raw rice is genuinely raw and not par boiled.
- You can use basmati rice instead of plain raw rice to make it exotic, but the cost will increase.
- To check if the rice is half cooked, crush a few grains with your fingers. The outside should be soft but the core should be hard. Note that the rice will be hot, so you may wish to cool the grains before testing.
- The combination of egg with rice spoils quickly in hot weather, so cook just before eating. Leftovers should be refrigerated immediately.
- The stock itself contributes some salt. This should be kept in mind when adding salt.
- If you do not have stock, the rice should be cooked in 4 cups of water.