Egg Fried Rice With Mixed Vegetables

Past few days were busy and hectic. I hardly found time to stop and relax. Sometimes things at home keep us more busier than we think off. My last visit to native was little hectic as we got trapped by the worst flood's hitting Andhra in years. When we started to return from there the scene I saw on the either sides of the roads was very terrible. People with no shelter, no food, no clothes, no money and no medication even the same with animals. Water is fully contaminated and dreadful diseases on full swing. I don't know how long it may take for the people to come up with all that shock and start a fresh new life. Relief operations are going on...but...to regain hope and strength and to start a new beginning is a act of braveness.

Coming back to today's recipe vegetables studded egg friend rice is a wholesome and salubrious one pot meal. You either pack this for lunch or relish it as a brunch on one of those really lazy weekends. Just by adding handful of parboiled veggies, a simple egg fried rice is given a new look and new taste. Try this colorful and delectable veggies studded egg friend rice for a change.

INGREDIENTS:

• 2 cups Rice, cooked and cooled
• 1 cup fresh mixed Veggies *, parboiled
• 1 Onion, peeled and finely sliced
• 1 Tomato, deseeded and chopped
• 2 Eggs beaten
• 1/2 tbsp Ginger-Garlic paste
• 1 tbsp Red Chilli powder
• 1/4 Turmeric powder
• 2 Cardamom's
• 2 Cloves
• 1 2'inch piece of Cinnamon stick
• 2-3 springs of fresh Coriander leaves
• 6-9 fresh Mint leaves
• 3-4 tbsp of fresh chopped Spring onions
• Salt
• Oil

PREPERATION:

• In a heavy bottom coking vessel add oil, to this add cardamom's, cloves and cinnamon stick. When the spices start to leave the aroma add onions, once the onions are soft add chopped tomato pieces, red chilli powder, salt, turmeric and ginger-garlic paste.
• Fry till tomatoes are soft. Now add beaten egg mixture. Cover and cook for 2-3 minutes.
• Using a spoon scramble until dry. Now add parboiled veggies and cook covered for another 2-3 minutes on a low flame.
• Now add cooked and cooled rice, mint leaves, coriander leaves and half of freshly chopped spring onions.
• Mix well and cook covered till all the flavours blend together.
• Garnish with remaining spring onions and serve hot with your choice of pickle or tomato sauce or tangy tomato chutney.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE : * For mixed vegetables, I used carrots, potato, peas, sweet corn and french beans.

SPECIAL ATTENTION: Nearly a month back I was thinking of a Food Photography blog, a place which talks and shares different ascepts of food photography. Just help me out by dropping down what you would like to know about food photography. Basing on this queries my rough idea of starting a food photography blog may nurture.

This food photography blog also concentrates on blogging ascepts. So rush in your queries on blogging and food photography.