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Anda Fried Rice: A Desi Twist to a Classic Favourite!

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Chef Curry Do’pyaza

Anda Fried Rice: A Desi Twist to a Classic Favourite!

Namaste, Salaam, and Sat Sri Akal, my foodie friends! Chef Curry Do-Pyaza here, back in your kitchens with another delicious dish that’s sure to tantalize your taste buds. Today, we’re diving into a beloved Indo-Chinese classic: Egg Fried Rice, or as we say in India, Anda Fried Rice!

This vibrant and flavourful dish is a staple at Indian weddings, festive gatherings like Diwali and Holi, and late-night cravings. It’s the perfect quick meal after a long day, or a crowd-pleasing dish to whip up for unexpected guests. It’s especially popular during the cooler months when we crave warm, comforting food.

A Whiff of History

While the exact origins are debated, fried rice is believed to have originated in China centuries ago as a way to use leftover rice. Over time, it travelled across borders, picking up local flavours and ingredients. In India, it embraced our love for spices and became the delightful Indo-Chinese fusion we know and adore today.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

  • Chawal (Cooked Rice): 2 cups (preferably day-old rice for best results)
  • Anda (Eggs): 2 large
  • Pyaaz (Onion): 1 medium, finely chopped
  • Shimla Mirch (Capsicum/Bell Pepper): 1/2, finely chopped (any colour)
  • Gajar (Carrot): 1/2, finely chopped
  • Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 teaspoon
  • Hari Mirch (Green Chillies): 1-2, finely chopped (adjust to your spice level)
  • Hara Dhaniya (Coriander Leaves): 2 tablespoons, finely chopped
  • Soy Sauce: 2 tablespoons
  • Sirka (Vinegar): 1 teaspoon
  • Kali Mirch Powder (Black Pepper Powder): 1/4 teaspoon
  • Tel (Cooking Oil): 2 tablespoons
  • Namak (Salt): To taste

Instructions:

  1. Scramble the Eggs: Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Crack the eggs into the pan and scramble them until they are cooked but still slightly moist. Remove the eggs from the pan and set aside.
  2. Sauté the Aromatics: Add the remaining oil to the same pan. Add the chopped onions and sauté until they turn a light golden brown. Then, add the ginger-garlic paste and green chillies. Sauté for another minute until fragrant.
  3. Add the Veggies: Toss in the chopped capsicum and carrots. Sauté for 2-3 minutes until they are slightly tender but still have a bit of crunch.
  4. Introduce the Rice: Add the cooked rice to the pan. Break up any clumps with a spatula. Stir-fry for a minute to heat the rice through.
  5. Spice it Up: Pour in the soy sauce and vinegar. Sprinkle with black pepper powder and salt to taste. Mix well, ensuring the rice is evenly coated with the sauces.
  6. Incorporate the Eggs: Add the scrambled eggs back to the pan. Gently mix everything together, being careful not to break the rice grains.
  7. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot and enjoy!

Tips for the Best Anda Fried Rice:

  • Day-old rice is your best friend! It has less moisture and fries up beautifully without becoming mushy.
  • High heat is key! This helps create a slightly smoky flavour and prevents the rice from sticking to the pan.
  • Don’t overcrowd the pan! Cook in batches if necessary to ensure the rice fries evenly.
  • Taste as you go! Adjust the seasoning according to your preference.
  • Add a pinch of garam masala for an extra layer of flavour!

Different Ways to Cook Anda Fried Rice:

  • Gas Stove/Induction Stove: The classic method, perfect for achieving that smoky flavour.
  • Pressure Cooker (not recommended): While you can cook the rice in a pressure cooker, it’s not ideal for making fried rice directly. The rice tends to become too soft.
  • Oven (not recommended): Not suitable for this recipe.
  • Microwave (not recommended): Not suitable for this recipe.
  • Air Fryer (not recommended): Not suitable for this recipe.
  • Slow Cooker/Crockpot (not recommended): Not suitable for this recipe.

Nutritional Information (approximate, per serving):

  • Calories: 350-400
  • Protein: 15-20g
  • Carbohydrates: 50-60g
  • Fat: 10-15g

Serving Suggestions:

  • Serve hot as a main course or a side dish.
  • Pair it with Manchurian, Chilli Chicken, or any other Indo-Chinese gravy dish.
  • Add a side of raita (yogurt dip) for a cooling contrast.
  • Top with a fried egg for an extra protein boost.

Now, my friends, it’s your turn! Go ahead, try this recipe at home. Gather your ingredients, put on your chef’s hat, and create a delicious plate of Anda Fried Rice. Share this delightful dish with your loved ones and spread the joy of good food.