POTATO FRIEDRICE

I love making fried rice because it's quick to cook, which is a definitely plus for a busy weeknight. Everyone make fried rice a little differently. I usually make with soy sauce, which provides the salty and savory flavor. My hubby, who likes to eat ’light’, is always asking me for more dishes like this. It is fried rice cooked in much same way as any normal fried rice except that I added potato. Got the idea from here ,but made lots of changes in flavor. Here is how I prepared it…

INGREDIENTS:

Basmati rice – 2cup
Potato – 2(medium size)
Cumin seeds - 1tsp
Chopped Onion - 1
Sliced Capsicum - 1/2
Ginger and garlic Paste - 1tsp
Tomato paste - 3 tsp
Chopped green chili - 3
Scrambled Egg – 1/2cup
Sliced Carrot - 1

Shallot (onion leaves)- 3
Soy and Chili sauce - 1tsp

METHOD:

Cook the rice and let it cool. Cut the potatoes into thin slices and then strips. Heat oil in pan adds cumin seeds and green chili. When cumin seeds start sputtering add onion, and ginger, garlic paste.

Now add capsicum and fry for 2 mins.Add potato, scrambled egg and cook it for while. Now add the sauces along with tomato paste, and continue to cook all until all the vegetables are soft.

Mix the cold cooked rice into vegetables and let sits for a minute or so until rice starts to get crusty.

Continue to heat and stir till rice is heated through and stir in one-tablespoon of oil. Mix together, taste for salt, and serve with sliced tomato and pepper. This dish can be had, as is no need for raitha or ketchup.

This post is my contribution to meeta’s MM-One-Dish Dinner and kochatof’s International Women’s Day.