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1 kilogram Long Grain Rice (pre-soaked for 20 minutes)
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4 Eggs (whipped)
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1 cup Spring Onion Leaves (finely chopped)
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2 tbsp. of Garlic Water
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3 Carrots (Gaajar) (finely chopped)
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2 tbsp. Soy Sauce
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2 tbsp. Vinegar
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½ tsp. Black Pepper (Pisi Kaali Mirch) (grounded)
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½ tsp. Ajinomoto (Chinese Salt)
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1-inch piece of Cinnamon (Dal Cheeni) (roasted and powdered)
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Salt (to taste)
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1 cup Cooking Oil
- Heat cooking oil in a large pan. Add garlic water and immediately pour in the whipped eggs and stir for 2-3 minutes. Add chopped spring onion leaves, carrots, salt, black pepper, soy sauce, and vinegar; stir for 2 minutes.
- Drain all water from rice and add rice to the vegetables and carefully stir for 3-4 minutes or until rice beings to change color. Add 4 measured cups of water and and powdered cinnamon to rice and mix. Cover rice with a tight fitting lid. Lower heat and let rice cook for 15-20 minutes or until the water has completely absorbed and rice grains are completely seperate.
- Gently fork rice by gradually working down to the bottom. Turn off heat and serve.
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