Creado con IA
Indian Masala Egg Fried Rice
35 min 525 kcal por ración Fácil
Ingredientes
4 Raciones
- Dry basmati rice280 g
- Water420 ml
- Eggs6 large eggs
- Sunflower oil2 tablespoons
- Onion, diced150 g
- Carrots, diced200 g
- Green peas200 g
- Red bell pepper, diced150 g
- Soy-free garam masala and curry spice blend2 tablespoons
- Garlic, minced15 g
- Fresh lemon juice30 ml
- Salt1 teaspoon
Preparación
- 1
Rinse the basmati rice under cold running water until the water is mostly clear, then drain well.
- 2
Place the rinsed rice and 420 ml water in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 12–15 minutes, or until the water is absorbed and the rice is tender.
- 3
Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff it with a fork, spread it on a tray, and allow it to cool completely so the grains remain separate when fried.
- 4
Crack the eggs into a bowl, add about one-quarter of the salt, and whisk until combined.
- 5
Heat 1 tablespoon of sunflower oil in a large wok or deep frying pan over medium-high heat. Add the eggs and gently scramble them until just cooked. Transfer the eggs to a plate and break them into bite-sized pieces.
- 6
Add the remaining 1 tablespoon of sunflower oil to the same pan. Add the diced onion and carrots, then stir-fry for 4–5 minutes until they begin to soften.
- 7
Add the green peas and diced red bell pepper. Stir-fry for another 3–4 minutes, keeping the vegetables slightly crisp.
- 8
