Egg Fried Rice, No Soy

There’s something to be said of the molasses and mushroom-ridden odor of that familiar, brown, gloppy sauce in Chinese food, in its Indianized glory or otherwise. If you’ve loved your Saturday night Chinese take-outs, you’ll know better than to love that saucey flavor despite its fishy aftertaste, let alone feel minutely repulsed by its glutamic additives. Among the usual suspects in Indo-Chinese favorites is “egg fried rice,” smelling, more often than not, a trifle too eggy and soyesque for your liking, perhaps. Here’s a Tadka home-style version of it that will trump that kinky take-out zing with its delicious, soy-free, quick and easy sauce.

Tadka Egg Fried Rice, No Soy
(Serves 2-3)

1 Cup of white rice, long grain or pearly, cooked and cooled.
3 Large eggs
1 Medium-sized onion, chopped fine
1 Red pepper, chopped fine
1 Big crown of broccoli, cut into florets and cleaned in warm, salty water
4-5 Pods of garlic, minced
2 Tablespoons finely grated ginger
2 Green chillies, finely chopped
4 Stalks of green onions, chopped
Salt and pepper to taste
5 Tablespoons light olive oil
Tadka sauce to taste (recipe follows)

Tadka Sauce
(Mix the following in a bowl just before adding to your fried rice)

2 Tablespoons tamarind extract (choose the light brown variety if using store-bought)
½ Teaspoon each of red chilli powder and roasted cumin powder
1 Tablespoon distilled white vinegar
2 Tablespoons gooseberry preserves
1 Tablespoon finely grated ginger
2 Tablespoons tomato ketchup
1 Tablespoon finely chopped green onions
A dash each of salt, pepper and brown sugar
1 Teaspoon sesame oil
1 Teaspoon crushed, roasted white sesame seeds

Warm the oil in a wok and throw in the onions and garlic, fry for a couple of minutes, then add the broccoli, green chillies and red peppers and let cook with a dash of salt for 5-7 minutes. Turn off the heat, add the pepper powder, grated ginger and mix it all up. In a separate pan, scramble beaten eggs with salt and pepper, mix in with the contents of the wok. Turn the heat back on the wok, add the sauce and stir fry for 2 minutes, then add the rice, checking for salt and altering according to taste. Add the green onions and mix gently lest they lose their color and crispness. Serve hot topped with buttered and toasted bread cubes and green onions for a Tadka finish.

This entry was posted in Dinner Den, Indo-Asian Chow, Rice 'n Spice and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Egg Fried Rice, No Soy

  1. What is green onions. Is it only the green part of spring onion or the onion. I am confused. Seems to be a good and easy recipe. I would like to prepare this once i get your answer please

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