babaliaris
Cook
I have previously discussed here this recipe but now it's the first time that I have all the ingredients!
The food that I'm trying to do is Fried rice with veggies and eggs.
Ingredients:
1) A half teacup of rice (water in triple the amount of the rice).
2) 1 carrot
3) 1 Potato
4) Half onion (dry)
5) 2 Fresh (green) onions.
6) 1 clove of garlic.
7) 3 eggs.
8) Ginger (powder)
9) Soya sauce.
10) 2 Tablespoons of olive oil.
Execution:
-First I'm cooking the rice, in extremely low heat. It takes about 20 seconds, but it's the best way that I found out if you only have an electrical stove and a pot.
-In parallel, I'm preparing the veggies. Everything is chopped in very small quads.
-Then I'm cooking the eggs (already beaten) without olive oil using the following technique:
1) I heat the pan
2) I remove the pan from the heat
3) I insert the eggs and start whisking.
4) I insert the pan again on the heat.
5) I remove it from the heat (I don't stop whisking).
6) I repeat the steps 4-5 until I have scrumble eggs.
Not the English ones that look like cream (where you use fresh cream), but the ones that look like small pieces of solid eggs.
-Then I'm preheating the first tablespoon of olive oil in a frying pan (non-stick) until it's extremely hot (I see steam coming out).
-The chopped potato enters the pan alone. Because one potato is actually too much, I'm cooking it separately from the other veggies because it overwhelms the pan. Also, I season at that point. I stir fry the potatoes until they become golden cooked.
-Then I'm preheating the second tablespoon of olive oil in a frying pan (non-stick) until it's extremely hot (I see steam coming out).
-And this is the STEP that I have to change. What I was doing (when I did not have ginger and garlic) was that, after the oil was extremely hot, I was removing it from the heat, then I was inserting the veggies (carrot and dry onion) and stir-frying them (away from the heat) until they way ready. The hot oil was enough, I didn't have to put the pan on the heat again. I also season at this point.
-Then I insert the rice, I fry it a little bit until all the juice from the water is completely gone and then I serve with the potatoes, the eggs, and the fresh onions on top.
I forgot to say that I use some water to clean the rice before I cook it.
My Questions:
So now, when should I insert the Garlic and the Ginger (remember I have powder ginger)? Will the extremely hot oil burn the garlic and the ginger if I insert them too early?
How much ginger powder should I insert. Is one teaspoon enough or too much?
When should I insert the soya sauce and how much should I use, one teaspoon or a tablespoon?
We are talking about a one-person meal.
Any other suggestions about Improving the way that I execute the recipe are also welcome. I will try this tomorrow for breakfast and post the results!
Also, take a look at the soya sauce and the ginger powder, it's the first time I'm using these ingredients. We rarely use them in Greece.
I might also use green pepper for extra veggies
Edited:
By the way, I probably must season the rice too. Because the last time that I made this dish, even that I seasoned the potatoes and the veggies when I was eating it as a whole, it felt like the rice was not seasoned at all!!!
The food that I'm trying to do is Fried rice with veggies and eggs.
Ingredients:
1) A half teacup of rice (water in triple the amount of the rice).
2) 1 carrot
3) 1 Potato
4) Half onion (dry)
5) 2 Fresh (green) onions.
6) 1 clove of garlic.
7) 3 eggs.
8) Ginger (powder)
9) Soya sauce.
10) 2 Tablespoons of olive oil.
Execution:
-First I'm cooking the rice, in extremely low heat. It takes about 20 seconds, but it's the best way that I found out if you only have an electrical stove and a pot.
-In parallel, I'm preparing the veggies. Everything is chopped in very small quads.
-Then I'm cooking the eggs (already beaten) without olive oil using the following technique:
1) I heat the pan
2) I remove the pan from the heat
3) I insert the eggs and start whisking.
4) I insert the pan again on the heat.
5) I remove it from the heat (I don't stop whisking).
6) I repeat the steps 4-5 until I have scrumble eggs.
Not the English ones that look like cream (where you use fresh cream), but the ones that look like small pieces of solid eggs.
-Then I'm preheating the first tablespoon of olive oil in a frying pan (non-stick) until it's extremely hot (I see steam coming out).
-The chopped potato enters the pan alone. Because one potato is actually too much, I'm cooking it separately from the other veggies because it overwhelms the pan. Also, I season at that point. I stir fry the potatoes until they become golden cooked.
-Then I'm preheating the second tablespoon of olive oil in a frying pan (non-stick) until it's extremely hot (I see steam coming out).
-And this is the STEP that I have to change. What I was doing (when I did not have ginger and garlic) was that, after the oil was extremely hot, I was removing it from the heat, then I was inserting the veggies (carrot and dry onion) and stir-frying them (away from the heat) until they way ready. The hot oil was enough, I didn't have to put the pan on the heat again. I also season at this point.
-Then I insert the rice, I fry it a little bit until all the juice from the water is completely gone and then I serve with the potatoes, the eggs, and the fresh onions on top.
I forgot to say that I use some water to clean the rice before I cook it.
My Questions:
So now, when should I insert the Garlic and the Ginger (remember I have powder ginger)? Will the extremely hot oil burn the garlic and the ginger if I insert them too early?
How much ginger powder should I insert. Is one teaspoon enough or too much?
When should I insert the soya sauce and how much should I use, one teaspoon or a tablespoon?
We are talking about a one-person meal.
Any other suggestions about Improving the way that I execute the recipe are also welcome. I will try this tomorrow for breakfast and post the results!
Also, take a look at the soya sauce and the ginger powder, it's the first time I'm using these ingredients. We rarely use them in Greece.
I might also use green pepper for extra veggies
Edited:
By the way, I probably must season the rice too. Because the last time that I made this dish, even that I seasoned the potatoes and the veggies when I was eating it as a whole, it felt like the rice was not seasoned at all!!!
Last edited: