Fried Rice is a popular chineese food. It's mainly made of eggs, vegetables and some kind of meat. You can take it to next level by adding sauces and garnish it with parsely and spring onions. It can be eaten along with an accompaniment, or as a course by itself. Everyone have their own version of preparing fried rice. Each time I prepare the dish I make alterations. It mainly depends upon the stuffs available in my pantry. So when I was running low in my pantry shelf I made this in a jiffy and had a quick fix for my meal.
Recipe Source : My Own
Rice - 2 cups
Butter - 2 Tbs (I prefer unsalted butter)
Maggi Chicken stock cubes - 4
Water - 4 cups
Carrot - 1/4 cup
Peas - 1/4 cup
Eggs - 4
Salt - To Taste
wash the rice and drain it for 15 minutes. Heat the butter and fry the rice in low flame. When it starts to crack, switch of the flame and keep it aside. Boil the water and put all the ingredients except eggs. Should be careful with salt. Cover it and cook well in low flame. When it becomes void of moisture content, remove the rice and keep it aside. Allow it to cool. Mean while beat the eggs with a dash of chilli powder and pepper powder and scramble it. Mix the eggs with the rice and serve it hot.
PS: I am not mentioning the amount of powders used in eggs. It's based on your spice levels. I always prefer a level higher spice in all my food.