Egg and sweetcorn rice

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Ingredients:-

  1. Basmathi Rice – 2 cups
  2. Salt – 1.5 tsps.
  3. Water – 4 cups
  4. Oil – 1 tbsp+ 1 tbsp.+ 2 tbsps.;divided
  5. Garlic – 1 tbsp.; chopped
  6. Green Capsicum – 3/4 cup
  7. Celery – 3 tbsp (finely chopped)
  8. Spring onion ( white part ) – 2 tbsp
  9. Spring onion ( green part) – 1/2 cup
  10. Egg – 1 number; scrambled with a pinch of salt and pepper powder
  11. Sweet corn – 1 cup ( I used tinned)
  12. Harboiled egg – 1 no.
  13. Soy sauce – 4 tbsps.
  14. Tomato ketchup – 2 tbsps.
  15. Red chilli flakes – 1 tsp.
  16. Pepper powder – 1 tsp.

Method:-

  1. Soak basmathi rice in water for 30 minutes and drain. Heat 1 tbsp. of oil and saute the rice till opaque. Boil 4 cups of water.Pour the boiling water into the rice and add 1.5 tsps. salt and bring to a second boil. Cover cook on low heat for 10 minutes. Keep covered for another 10 minutes. LET COMPLETELY COOL /REFRIGERATE THE COOKED RICE.
  2. Heat 2 tbsps. of oil in a broad non-stick pan and fry the chopped garlic till it starts to change colour. Add the capsicum, the white part of the spring onion, celery, spring onion and fry on high heat for 2 minutes. Stir in the sweet corn, red chilli flakes, pepper powder and tomato ketchup and mix.
  3. Add the cooked rice, soy sauce and 1 tbsp. of oil. Fry for 2-3 minutes. Finally add the spring onion greens, scrambled egg and the boiled egg.
  4. Serve hot.
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