Chilli and egg fried rice with raita
My roommate Tina recently bought me a bunch of red chillies and chopped up all the random veggies we had in the fridge so today I used them to cook myself a nice lunch and thought I'd share.
Ingredients:
- a red chilli;
- brown rice;
- whatever veggies you happen to have lying around (e.g. carrots, onions, peppers, celery, etc.);
- an egg (or two);
- spices (fenugreek, cumin, coriander seeds, mustard seeds, pepper, sea-salt)
- yoghurt.
Instructions
- Stick the rice into a rice-cooker with 3X as much water by volume and turn it on.
- Remove the seeds from the chilli and chop it into itty-bitty pieces.
- Pour some vegetable oil (olive or canola works nicely) into a wok (or frying-pan) and begin heating it on a medium-intensity flame.
- Toss the chilli fragments into the pan.
- Chop the veggies into wee cubes and add them to the pan as well.
- Grind the spices (except the salt) up into a fine powder.
- Wait until the veggies look mostly cooked.
- Add the spices to the pan and stir well.
- Reduce heat to very low and wait for the rice to be done.
- Add the rice to the pan with the salt and egg(s) then stir well.
- Turn stove off and serve with yoghurt on top.
The chillies end up being very spicy but this is easily countermanded by the secret of Indian cooking: you can eat an unbelievable amount of spices if they're drenched in yoghurt.
