Tuesday, 14 June 2016


Sometimes last year, I posted a recipe on egg fried rice, but as we all know and expect, the only thing that is constant is CHANGE. There's a need to always upgrade/improve ourselves, health-wise, spiritually, social-wise, basically Life in general. So that's why this new recipe is here. I would say...the Need for Change inspired this post, and I'm beyond glad to have improved in my culinary skills.

This dish is best enjoyed with the family, you know, late lunch/dinner time, everyone smiling and
happy to munch the glorious goodness of Fried rice, sipping that fruit wine or freshly prepared fruit juice...hehehe...this is me reminiscing on how I had this meal with my family. Okay, let's get started.

Here's what you'll need for 6 servings:

3 cups of parboiled basmati rice
5 eggs
3 Garlic cloves, grated
4 medium sized carrots, diced
Chicken franks/sausages, diced
Red bell peppers, diced
Green, yellow, orange bell peppers, diced(optional)
1 large onion, sliced
Spring onions(optional) 
Canola oil
Half teaspoon of paprika
Half teaspoon of turmeric
Salt to taste


  • Get 2 bowls, in one, beat 3 eggs, in the other, beat the remaining 2 eggs and mix 2 tablespoons of water, paprika and turmeric. Set both bowls aside.
  • In a pan, heat a tablespoon of oil and fry the 3 eggs without spices. Be sure to scramble them, then set aside.
  • Now, heat a pot, add 2 tablespoons of oil, saute garlic and onions for a minute. Next, add the bell peppers, carrots and chicken franks, stir fry for 3 minutes.

  • Next, add the rice and be sure to stir-fry uniformly for 2 minutes
  • Now, this step is where the remix happened: pour the spiced eggs into the rice mixture and stir, making sure all rice are coated in egg. 

  • Add salt, cover and allow to steam for about 5 to 10 minutes depending on the texture of the rice
  • Once the rice is heated, mix in the scrambled eggs and spring onions.
  • Enjoy...

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