5 Minutes Egg Fried Rice - 100% Original Restaurant Style Chinese Rice - چائنیز رائس - BaBa Food RRC

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Restaurant Style Egg Fried Rice Written Recipe with Direction:
Ingredients:
Boil Rice:
-Water (pani) 3 liters
-Lahori salt (namak) 1 tbs
-Vinegar (sirka) 1 ½ tbs
-Cooking oil 1 tbs
-Rice (sella chawal or basmati) (soaked in water for two hours) 500 g
Vegetables and Eggs:
-Eggs (anda) 3
-Yellow food color ½ tsp
-Lahori salt (namak) ¼ tsp
-Cooking oil 3 tbs
-Carrot (gajar) cubes 1
-Capsicum without seeds (shimla mirch) cubes 1
-Chicken Powder 1 tsp
-Black pepper (kali mirch) powder 1 tsp
Directions:
-In a wok, add water and bring it to a boil.
-Add Lahori salt, vinegar, and cooking oil.
-Add rice and bring it to a boil for 10-12 minutes on medium flame.
-Strain the rice and then bring it out on a plate and add cooking oil. Let it cool. Stir the spoon; at this point, you can store it for 10 days in the refrigerator.
-In a bowl, add eggs, food color, and Lahori salt and whisk well.
-In a pan, add cooking oil and heat it.
-On high flame, add eggs, and don’t stir the spoon.
-After a min, stir the spoon to make it into threads.
-Add carrots and capsicum. Fry them for 2 mins.
-Turn off the flame. Add boiled rice and mix well.
-Add chicken powder and black pepper powder. Mix well.
-Dish out, serve, and enjoy with Manchurian or Shashlik.
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Mashallah veery good recipie. One thing I want to point out is that as fried rice is a chinese dish, the chinese have always used a day old rice. They never use fresh rice whether for egg fried rice or chicken fried rice

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