This recipe is my way of having a very tasty, hassle-free and filling meal without much preparation. In fact it is an excellent recipe for beginners in cookery world. I wouldn’t claim that this is a very healthy recipe because I have used soup cubes and some people do not like to use soup cubes but, once in a while it is okay to cheat. Moreover seeing the youngsters relying so much on outside food, I believe this is a healthier option. This recipe doesn’t require any accompaniments if you are in a hurry. But I add a few things like soy sauce, rice vinegar with fresh green chillies or schezwan sauce as accompaniments. To give it a healthy angle, at times I serve this with fresh green salad or thick creamy yogurt.
- 125 gms or 1 cup of basmati rice or Chinese rice
- 2 eggs
- 4 to 5 stalks of spring onions (green and bulbs included)
- 3 – 4 garlic cloves
- 2 crushed maggi soup cubes either vegetarian or chicken
- 2 and 1/2 tbsps of oil
- Salt to taste.
- Cook rice with a tsp of salt in an open vessel.
- Once cooked, drain and keep aside. Make sure it is neither undercooked nor overcooked.
- Seperate the green part and white part of the spring onions. Chop them fine. Finely chop the garlic cloves.
- Take 1/2 tbsp oil in an omlette pan.
- Beat the eggs and make a large omlette and take it out on a kitchen board.
- Once it is easy to handle, cut it into tiny squares. Do not add salt to the beaten eggs.
- Take a wok and add the remaining oil. Heat it and now add chopped white part of the onions and the garlic.
- Saute till transparent and now add the green part.
- Immediately add the drained rice, crushed maggi soup cubes and fry the rice till all the grains become oil slicked.
- Now add the chopped omlette pieces and mix.
- Remove from heat and let it rest for a few minutes.
- Serve hot. If you want to pack it for your lunch box, let it cool and pack. Make it piping hot before having. It tastes good even when it is cold.