Serves - 2-3
Brown Basmati rice - 1 cup (Can substitute White Rice)
Eggs - 3
Spring onions/Scallions - 2 (mandatory)
Onion - 1/2 of a big one - sliced thin ~ 1 cup
Red Bell Pepper - 1 - chopped
Soy Sauce (Low Sodium) - 2 tsp
Red chilli paste - 1 tsp (Sriracha)
Vinegar - 1 tsp
Red pepper flakes - to taste
Salt & Pepper - to taste
Oil - 2 tsp + 1 tbsp
Cook rice and spread on a plate to cool. Mix soy sauce, Red chilli paste, vinegar and red pepper flakes in a small bowl and set aside. Heat 1 tbsp of oil in high heat and fry the onions until it turns light brown. Add the Red bell pepper and cook for a couple of minutes stirring continuously. Now add the sauce and cook for a minute. Add the cooked cooled rice and mix well. Season with salt and pepper. Remove to a plate. Whisk the eggs with a pinch of salt and pepper. In the same pan in medium heat, add 2 tsp of oil and pour the whisked eggs for scrambling. For anyone who is not an expert in scrambling eggs, like me, there is a fun way to do it. After adding the whisked eggs to the oil, count 5 mississippis. Use a wooden spoon and scrape the sides and bring it to the center. Count 5 missisippis again. Repeat until you get a slightly moist but fluffy scrambled eggs. Add the rice and mix well. Garnish with spring onion greens and serve hot. Some good pairing would be...
Kadai Mushroom and Paneer Tawa Masala.