Mushroom Egg Fried Rice

Ingredients

• 2 big onions chopped
• 50 gms button mushroom chopped & steamed
• 1/2 Red bell pepper chopped
• As Required Spring onions sliced
• 3 Green chillies
• 1 cup Basmati rice
• 3 eggs
• 1 Carrots diced and steamed
• 100 gms beans diced and steamed
• 1 tbsp Ginger-garlic minced
• As Per Required Oil
• 2 spoons Soya sauce
• As Required Pepper powder and salt
• 1 spoon Tomato ketchup

Steps

1. Soak the rice for 10 to 20 mins. Bring 3 to 4 cups water to a rolling boil in a large pot or saucepan over medium-high heat. When boiling begins, drain the rice and add it to the water, followed by 1 teaspoon oil. Cook the grains fully while keeping them separate, then quickly drain the cooked rice in a colander.
2. In a wok or pan, heat 1 to 1½ tablespoon oil. Add the chopped garlic cloves and ginger and sauté over high heat.
3. Sauté the spring onion whites and finely chopped regular onion for a minute.
4. Put in the red bell pepper or capsicum, mushrooms, slit green chili, carrots and beans. Sauté until tender and completely cooked.
5. Add the soy sauce and ketchup to the sautéed vegetables and keep cooking on high heat. Put in the cooked rice, pepper powder to taste and spring onion greens. Sprinkle salt to taste evenly over the rice.
6. Heat oil in a pan. Beat the eggs with salt in a bowl, then scramble them to add with the rice. Mix everything thoroughly and fry for 2-3 minutes.
7. Offer hot with gobi Manchurian.