It has been 2 days, but I am still upset about the election results. It is like I am going through the five stages of grief. It is hard to concentrate on stuff and get things done when there is something bothering you. The husband keeps insisting that he is in the last stage of acceptance but I don’t believe him. He is as upset as me but is handling it a bit better than me – I guess. Anyways, he wanted to get us distracted from all this and was asking me if we could go watch this new movie Arrival. We had lunch and went to the movies. The cinematography was awesome and the background score and sound was haunting. The story was not as fast paced as we expected from the trailer. The best way to describe the narrative of the movie would be circular.
I do not want to give any spoilers and would definitely recommend watching this movie. The husband says that the director of the movie is very talented and has another movie which is equally good. We will probably watch the other movie over the weekend. I loved the movie Inception too. I remember the story line was very complicated, but we enjoyed that a lot. Aliens and space have always fascinated me and the husband is also a huge fan. So, we enjoy reading, watching and talking about anything related to these topics.
Fried rice always brings back memories of the days when my brother used to bring takeout Chinese for mom and me. We have a lot of Chinese food across India. It is a fusion of Indian spices and Chinese cooking methods. It is the go to fast food for a lot of Indians and the really good places definitely don’t have a white table cloth service 🙂
We loved the food every single time. It is almost impossible to create that flavor because of the cooking equipment, but I tried my best to recreate some of the same flavors with this recipe. I have tried some good Indian food in the US and some really good Chinese but I have yet to find a true Indian Chinese place here. If you know such a place, please comment and let me know.
I hope you enjoy making this recipe 🙂
- 2 tbsp Oil
- 4 egg whites
- 2 egg yolks
- Pinch of salt
- Pinch of paprika
- 1 tsp Soy sauce
- 2 Green chili (Hot Thai chili) (slit)
- 1 tablespoon Ginger garlic paste
- 1 tablespoon Schezwan spicy broad bean paste
- ¼ cup Carrots (chopped)
- ¼ cup Peas
- ¼ cup Beans (chopped)
- 1/4 cup Broccolini florets (optional)
- 1 tablespoon Fish sauce
- 1 1/2 cup White rice (cooked)
- ¼ tsp Ajinomoto / Monosodium glutamate (msg)
- 1/4 cup Green onions
- 1 Lime (optional)
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Prep time 10 min
Cook time 15-20 min
Passive time 0 min
Recipe level Easy / Beginner
Spice level 4 (On a scale of 1 to 6)
Shelf life 1-2 days in refrigerator using an air tight container
Serving suggestion Warm
- In a large sauce pan heat 1 tbsp oil.
- Once the oil is heated break the eggs into the pan.
- Add salt and paprika. Mix well.
- Cook for 2-3 min and set aside in a bowl.
- In the same pan add the oil, ginger garlic paste and slit green chili.
- Once the smell is gone, add schezwan spicy broad bean paste and mix well.
- Add carrot, beans and peas. Cook for 1-2 min.
- Add the fish sauce and combine everything.
- Once the strong fish smell is gone, add the scrambled eggs to it.
- Add the broccolini florets and ajinomoto to it.
- Cook for 2 min and add the cooked rice and soy sauce .
- Transfer to the serving plates.
- Garnish with chopped spring onions.
- Use red chili paste for the extra spiciness if you prefer.
- Squeeze lime juice on top as needed.
- It is best if you use rice at room temperature, as it crumbles and becomes a globe when mixed with other ingredients.
- Cook the fried rice on medium to high heat at all the time.
- Schezwan spicy broad bean paste and fish sauce can be found in the Chinese stores.
- The fish sauce does have a very strong smell to it, do not add more than the recommended amount.
Happy veteran’s day 🙂