I’m not exactly sure whether there is such a thing as ‘Indian Fried Rice’ but I call it that because of the origin of the recipe. When I was a wee girl, my mother had a close friend called Doreen. Sadly they have both gone now but Doreen’s recipes live on just as my mother’s recipes do. Doreen was English but had grown up in India because her father served in the British Army in India. She taught my mother to make some interesting dishes, and this Fried Rice Recipe is one of them. It was deemed suitable for Sunday night dinner by my mother and as I reflect on our boring diet back then, this was quite exotic for the time!

It is certainly a quick and easy way to make Fried Rice. There is no need to cook and dry the rice prior to frying.

I hope you like this one, it is still a favourite in our house.

This recipe is from Mum’s Recipe Book.

You will need:

For 3-4 people ( and enough for a lunch or two!!) you will need 2 cups of long grain rice. 

1 onion, chopped

Approximately 2 cups of chopped vegetables – the more colours the better!

4 eggs, scrambled

1 packet of bacon chopped and fried or 3 chicken thigh fillets ( lightly fry, or bake or even steamed in the Varoma (Thermomix)

Water (Approximately 4-5 cups)

Soy Sauce (Korean is the best!)

Oil for cooking

Method:

Heat about 2-3 tablespoons of oil in a wok or electric fry pan and add in the chopped onion and rice. 

Brown the rice and onion for a few minutes, stirring constantly.

Reduce the heat and add 4 cups of water and all the vegetables. 

Cover and cook on medium – high heat, stirring regularly.

When the water is almost all used up ( about 5-10 minutes), check the rice is looking plump.

Add some more water if needed and let the rice cook for a few extra minutes.

Otherwise, remove the lid and add liberal splashes of soy sauce. Mix around.

Add egg and bacon/chicken. 

Stir until the soy sauce is mixed in well. 

Serve. 

(This is nice without bacon or chicken but in our house we believe that everything is better with bacon!)

Enjoy!

 

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Until next time,

Gillian (and Andrew)