Nadan Vegetable and Egg Fried Rice

Nadan Fried Rice Recipe

Ingredients (Serves 3)

1. Basmati rice – 1 cup, (Cook basmati rice adding enough salt. Set aside to cool.)

2. Coconut oil – 1 tsp + 1 tbsp

3. Eggs – 2, beaten with a pinch of salt and pepper

4. Mustard seeds – 1/4 tsp

Cashews – 2 tbsp

5. Pearl onions – 6 – 7, thinly sliced

Curry leaves – A few

Ginger and garlic – 1 tsp each, finely chopped

Green chilly – 1, minced

6. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Jeera powder – 1/4 tsp

Coarsely ground black pepper corns – 1/4 – 1/2 tsp

7. Cabbage – 1 – 1.5 cup, chopped

Carrot – 1 medium, chopped

Green beans – 1/4 cup, cut into thin rounds

8. Vegetable / chicken stock / water – 1/4 cup (I used chicken stock)

9. Soy sauce – 1 tsp

10. Ghee – 1 tsp

11. Cilantro – 3 tbsp, chopped

Fresh cracked pepper – 1 – 2 pinches

12. Salt – To taste

Method

1. Heat a tsp of coconut oil. Add the beaten eggs and scramble well. Transfer to a small bowl. Add a tbsp of coconut oil in the same pan (wipe the pan if you want) and splutter mustard seeds. Fry cashews for 30 seconds and add sliced pearl onion.  Stir-fry until transparent. Add curry leaves, ginger, garlic and minced green chilly. Cook for a minute.

2. Add cabbage, carrot, green beans and a little salt. Stir-fry for two minutes. Add turmeric powder, chilly powder and jeera powder. Stir for a few seconds. Add 1/4 cup stock/water. Cook for 1 – 2 minutes until almost dry. Add cooked rice, soy sauce and scrambled egg. Stir-fry for 2 minutes at high heat. Add a tsp of ghee and mix well. Sprinkle cilantro and fresh ground black pepper. Yummy nadan fried rice is ready to serve. Serve hot.