Tofu Egg Fried Rice with Chilli Garlic Sauce

An irresistible one pot meal which is rich in protein and a lot of flavors is ready to dig in. Cooking with sesame oil really brings out the flavor just like the fried rice at the chinese restaurant. You can also add crushed chili flakes along with the chilli garlic sauce to increase the heat level. There are a countless way to prepare this fried rice. So, try this recipe with your twist on it and have fun cooking. 

Ingredients:

3/4 cup Basmati Rice

14oz Firm Tofu   

2 Eggs

3/4 cup Cabbage (shredded)

1/2 Green Bell pepper (thinly sliced)

1 medium Carrot (sliced diagonally)

2tsp Garlic (minced)

1 Green onion (chopped)

1tbsp +1tbsp Light Soy sauce

2tsp Chilli Garlic sauce (Homemade)

1tbsp Sesame oil

Salt

Chilli Garlic Sauce

Ingredients:

5 Dried Red chilies

1/2 cup Hot water

1 1/2tsp Garlic (minced)

1tsp Sugar

1/2tsp Salt

2tbsp White Vinegar

1tbsp Sesame Oil

How to:

• Break the dried red chilies and soak'em in hot water for 20 mins to soften.
• Then drain the water and grind the chilies in a mixie/blender.
• Now add garlic, sugar, salt and white vinegar and grind'em coarsely, and transfer'em to a bowl.
• Heat the sesame oil in a skillet until it starts to smoke and pour the oil over the ground chilli garlic sauce.

• Mix well and serve the hot sauce as a side or over the fried rice.

How to(Fried rice):

• Pressure cook the basmati rice, fluff it with a fork and keep it aside.
• Cut the tofu blocks into 8-10 squares and drizzle 1tbsp soy sauce and let'em soak for 10-15 mins.

• Heat 1tsp of oil in a wide skillet and sear the tofu squares to golden brown.

• Heat the sesame oil in the same skillet, add the minced garlic and saute for a min.

• Add the carrot, saute for a couple of mins and then add the bell pepper and cabbage along with some salt.

• After another couple of mins, push the veggies to the side and break the eggs. (I added 1 whole egg and 1 egg white.)

• Scramble the eggs, then add the seared tofu and cooked rice together. Mix well.

• Slightly increase the flame, pour the remaining soy sauce and the homemade chili garlic sauce over the rice and give it a good mix.

• Check salt for taste and cook until rice is heated through.

• Switch off and sprinkle the chopped green onions.

• Serve hot with more hot sauce as a side.

Hot Carrot Paneer Fried Rice

Ah! what a comfortable way to make one pot meal that too with your favorite 'paneer'. I had the paneer out from my fridge and was checking for other ingredients to make something quick and tasty. As i was browsing through various paneer recipes, i came across Priya's Easy N Tasty Recipes Carrot and Paneer Fried Rice. Thanks for the fantastic recipe, Priya. I loved the combination of carrot and paneer, as carrot gives nice color and paneer gives a meaty texture to your every bite. Once you add paneer, the grated carrot sticks to it and gives a beautiful roasted color and feel. Also, i added some extra chilli powder and pepper powder to make it hot. Give it a try and am sure you will love it, like we did.

Ingredients:

3/4 cup Basmati Rice

3/4 cup Carrot (grated)

3/4 cup Paneer (diced)

1/2 Yellow Onion (diced)

2 Green Chilli (slit)

5-6 Curry leaves

1tsp Chilli powder

1/2tsp Cumin powder

1/2tsp Garam masala powder

1/2tsp Fennel seeds

1/2tsp Cumin seeds

2 Cloves

1 Cinnamon stick (1/2")

1tbsp + 1tsp Oil

Ground black pepper, to taste

Salt

How to:

• Pressure cook the basmati rice with 1tsp oil and salt. Fluff it and keep aside.
• Heat the remaining oil in a skillet, add the cumin seeds, fennel seeds, cloves and cinnamon.

• Add the onions and saute until tender.

• Then add the grated carrot, curry leaves and green chilli and saute for 4-5 mins in a medium flame along with some salt.

• Now add the paneer and mix gently. (Careful not to break'em.)

• Add the chilli powder, cumin powder and garam masala powder, and saute for 4 mins. Check salt for taste. (Also, remember there is some salt in the rice.)

•  Toss the cooked basmati rice and mix well, followed by ground black pepper to taste. 

• Finally switch off and garnish with cilantro.

Serve hot with chilli sauce or potato chips.

Pineapple fried rice

I love pineapples a lot, but its so strange of me, that i don't prefer eating it raw. I like'em when its grilled and grilling makes it extra juicy, as a topping on my pizza and last but never the least thai spicy pineapple fried rice, mmm, yummy. 

I bought a half pineapple just to make fried rice with it and today happened to be the day in my kitchen, where my favorite dish came into life. I tried this recipe from here. I substituted soy sauce for fish sauce, and still the fried rice tasted so good, that i went extra rounds and cleaned the skillet. Now, I am very eager to try it with fish sauce. Also, 4 would be my number on heat scale for any fried rice, but today, i added extra crushed peppers and made it 5 and devoured all the spicy pineapple cubes i could find.  Okay, lets get to the recipe,

Ingredients:

3/4 cup Basmati rice 

1/2 cup Pineapple cubes (fresh or canned)

1/4 cup Green Petite Peas (frozen and thawed)

1 medium Carrot (cut diagonally)

2 large Garlic pods (minced)

2 Green onions (finely chopped)

2 Eggs 

2 Dry red chilli (cut lengthwise)

1tsp Crushed Red peppers (optional)

1/2tsp ground Black pepper

1tbsp +1/2tsp Soy Sauce

1/2tsp Coriander powder

1/4tsp Cumin powder

1/8tsp Turmeric powder

1/8tsp Fenugreek powder

1tbsp + 1tsp Oil

2-3tbsp Water/ Vegetable stock

Salt

How to:

• Soak the rice for 30 mins, drain'em, and pressure cook it along with 1tsp oil and required salt.
• Spread on a plate and let cool completely. (As leftover rice is always recommended for making fried rice, if you have freshly cooked rice, refrigerate'em for up to an hour before using it.)
• Beat the eggs along with little salt and ground black pepper and keep aside.

• Dissolve the coriander powder, cumin powder, turmeric powder and fenugreek powder in the soy sauce and keep aside. (Or you can just dissolve 1tsp Curry powder and add.)
• Heat the remaining oil in a wide skillet, add the dry red chilli, followed by garlic and half of the green onions. 

• Saute for a min or until raw smell disappears, pour the beaten eggs and scramble'em.

• Then add the peas and carrot along with some salt and saute until tender. Make sure the skillet is not dry, by adding the water/veg stock 2tsp at a time to keep it sizzling.

• At medium-high heat, add the cooled rice, pineapple cubes and mix well.

• Then pour the soy sauce mixture and stir-fry gently, until rice is all heated through and starts dancing. Check salt for taste as you cook. 

• Sprinkle the crushed red peppers at this time.(Increase or decrease to your desired level of heat to make it mild or fiery.)

• Switch off and garnish with the remaining green onions.

Serve hot with yellow or red curry.

Mushroom Fried Rice

Ingredients:

3/4 cup Basmati Rice (cooked)

6oz Button mushrooms (thinly sliced)

1 Yellow onion (diced)

3/4 cup Green bell pepper (finely diced)

3/4 cup Carrot (finely chopped)

1 green Chilli (finely chopped)

3 Garlic pods (minced)

1tsp Ginger (minced)

2 Scallions (finely chopped)

1 1/2tsp Soya sauce

1tsp White Vinegar

1tbsp Chilli Garlic sauce

1 Egg (optional)

1/2tsp Cumin seeds

2 small Cloves

1 Cinnamon stick (1/2")

1tbsp Oil

Salt

How to:

• Heat oil in a skillet, add cumin seeds, cloves and cinnamon.

• Then add ginger and garlic and saute until raw smell disappears.

• Now add carrot and cook for 3-4 mins, stirring continuously.

• Add onions, scallions and green chilli and saute until tender.

• Add bell peppers and cook for another min.

• Add mushrooms along with little salt and cook in a medium flame until tender.

• Then add soya sauce, vinegar and chilli garlic sauce and mix well.

• Move the vegetables aside, carefully break an egg and scramble it.

• Now toss the cooked rice into the skillet, also add salt and freshly ground black pepper to taste.

• Reduce the flame and keep stirring until rice gets the heat.

• Switch off and garnish with the remaining scallions and chopped cilantro.

Serve with hot sauce and a curry.