RoomiesFoodies: Fun 'n Easy Cooking For Desi Students Abroad by Meghana Chaudhary Joshi & Lakshmi Ashwin

Author:Meghana Chaudhary Joshi & Lakshmi Ashwin [Chaudhary Joshi, Meghana]
Language: eng
Format: epub
ISBN: 9788193182116
Publisher: Bloody Good Book
Published: 2015-12-08T23:00:00+00:00

Cook rice as described in the Appendix.

Meanwhile, slice the mushrooms thickly and lengthwise to maintain the button shape.

Separate the onions from the green stalks. Finely chop the onions, and cut up the stalks into 1-inch pieces.

Beat the eggs in a bowl with a pinch of salt and a tablespoon of milk.

Heat 2 teaspoons of oil in a flat-bottomed non-stick frying pan. Turn down the flame to the lowest setting and pour the beaten egg in the middle of the pool of oil.

Gently tilt the pan so that the egg coats the entire bottom of the pan. After half a minute, start separating the egg from the pan side and gently flip over. As you begin to cook the other side, the omelette will fluff up.

Stick in your spatula and proceed to break up the fluffy omelette into chunks like scrambled eggs, but larger. When the eggs are done but still soft, remove and transfer to another bowl.

Heat 1 tablespoon of oil and add the chopped onions. When onions are golden-brown and giving out a distinct mouth-watering aroma, add the green stalks and stir-fry some more.

Add the mushrooms and continue to stir-fry till mushrooms are cooked.

To this vegetable mixture, add the cooked, cooled rice.

Add salt and sugar to taste.

Mix well so that the vegetables are evenly distributed and the oil coats the rice flakes as well.

Turn up the flame to high and let the rice ‘fry’, stirring at 30-second intervals till the rice looks slightly brown to the eye.

If you are adding soy sauce, drizzle carefully over the rice (altogether no more than a teaspoon).

Lastly, add the scrambled eggs and stir-fry on a medium flame for one last minute. Serve steaming with a bowl of soup to hungry roomies. Tip: The soy sauce you get in Asian stores in the US usually contains a large amount of salt. Keep this in mind or you may wind up with a very salty dish. If you are in a tearing hurry, follow this order: Fry onions; add mushrooms, add egg and scramble, before you add the rice. This shaves off a few minutes.

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