Tag Archives: egg

  • 18
    Feb 19
  • 0

Kimchi Fried Rice (Korean Style Fried Rice)

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Kimchi also called the ‘Korean Superfood’ and is a must have side dish for all Koreans. It is made from fermented vegetables (most often cabbage) and has a unique salty and spicy flavour. It is rich in probiotic strains (including Lactobacillus plantarum and Lactobacillus brevis) and hence scientists give it equal status to yogurt when it comes to probiotic foods. It is also packed with antioxidants and contains vitamins A, B, C and K. It is also loaded with vital minerals like potassium, calcium and magnesium.

Kimchi being a fermented food has loads of health benefits. To read more about the benefits of fermented foods and for a list of Indian Fermented foods read my article: Benefits of Fermented foods

My Indian Dietitian

Kimchi

I bought Kimchi in bulk from Costco, and since I have a lot-have been experimenting with some Korean dishes that incorporate kimchi. Try out this Indo-Korean style ‘Kimchi Uttapam‘ which is my twist on the traditional Korean Kimchi Pancakes.

Kimchi Fried rice is a quick and easy dish made mostle with leftover rice. You could add any meat/chicken/seafood/ mushroom to it if you wish.

Ingredients for Quick and easy Kimchi Fried Rice: Serves 4

  • Kimchi: 1 cup (finely diced)
  • Kimchi juice/liquid: 1/4 cup
  • Leftover rice –3 cups (if it is freshly cooked, spread it in a tray to cool or put it in the fridge for at least 1/2 hour)
  • Eggs: 4 , (cooked sunny side up for garnish)
  • Garlic: 1/2 tsp minced
  • Sesame Oil: 1/2 Tbsp
  • 1/2 Tbsp cooking oil
  • Oil: 1/2 tbsp
  • Spring onion: 1-2 finely chopped(optional for garnish)

Method:

  1. On medium high heat preheat a pan/wok and once heated and add the garlic, stir it fast for about 10 seconds. (if you want to add any meat/chicken/seafood-add it now and stir-fry till it is cooked).
  2. Add the Kimchi and stir-fry till almost cooked.
  3. Add the rice and the kimchi juice. Mix together till all the rice gets coated with the kimchi juice.Add the sesame oil and mix them well. Remove from the heat.
  4. Serve hot garnished with the egg and spring onions.

Also try:

Kimchi Uttapam (an Indo-Korean fusion dish)

Bon Appetite or as they say in Korean Mashike Mogo 🙂

Sweta Uchil-Purohit

Online Indian Dietitian

  • 03
    Jan 18
  • 0

Egg Fried Rice

Category:Indian Dietitian Online Tags : 

Egg Fried Rice is a quick and easy rice dish which is best made with leftover cold rice.  It is a basic yet simple dish for those who want to try their hand at Chinese cooking. You can add some diced vegetables like carrots, peas and bell peppers if you want.

Ingredients for Egg Fried Rice:

  • Eggs (preferably Free-range): 4
  • Cooked rice : 4 (cups cooled)
  • Carrots, peas: 1/2 cup diced (optional)
  • Red onion: 1 medium (finely diced)
  • Ginger: 1 tsp diced
  • Garlic: 1 tsp diced
  • Coriander (stem): 2 tbsp (finely chopped)
  • Light Soy sauce: 2 tbsp
  • Spring onions: ⅔ cup (finely sliced)
  • Coriander leaves: 1 tbsp for garnish
  • Salt: to taste
  • Sesame oil: ¼ tsp
  • Oil: 4 tbsp

Method:

1. Break eggs into a bowl and beat lightly. Heat half the oil in a kadai/wok . Pour the beaten eggs into the kadai and leave to cook for 10 seconds before lightly scrambling until almost cooked through. Keep aside.

2. Heat remaining oil in the same kadai and stir fry onion, ginger, garlic, and coriander  stems along with the diced  vegetables(optional) for 5 minutes or until the vegetables are almost cooked.

3. Add rice to the kadai with spring onions, soy sauce, salt, sesame oil and the cooked egg and stir fry for 3 minutes or until well combined and rice is heated through. Break up the egg  into smaller pieces if needed while cooking. Transfer rice to a bowl and serve garnished with coriander.

If you like it spicy, then you can serve it with a side of red chili in soy sauce ( finely slice fresh/dried red chilies with three tablespoons light soy).

  • 04
    Aug 16
  • 2

Egg and Vegetable Muffins/ Frittatas

Category:Indian Dietitian Online,Lunch Box Recipes Healthy Indian,Online Dietician India Tags : 

A protein-packed breakfast (can also be packed for lunch or eaten as a snack) with egg and mixed vegetable. You can make a big batch and freeze them. In the morning just defrost them in the microwave and eat.

I added some spices like cumin powder, turmeric and a pinch of red chili powder. You can play around with different vegetables/spices that you (or your family) like. You can even add some cheese if you like.

Ingredients for Egg and Vegetable muffins: (Makes approx. 12 muffins)

  • Eggs: 6 (beaten)
  • Spinach: 1/2 cup fresh(chopped fine) or frozen
  • Carrots: 1 medium (diced)
  • Mushrooms: 1/2 cup (diced)
  • Tomatoes: 1 small (diced)
  • Onion: 1 small (finely chopped)
  • Turmeric: 1/2tsp
  • Garlic powder: 1/4 tsp (optional)
  • Cumin powder: a pinch (optional)
  • Red chili powder: 1/4 tsp (optional)
  • Salt: to taste
  • Oil: 1tsp
  • Butter: 1tsp

Method:

  1. Heat oil in a pan, fry the onions, then add the diced carrots (or whatever vegetable you choose), then the spinach, tomatoes and finally the mushrooms.
  2. Add the spices-turmeric, cumin, red chili powder and garlic powder along with the salt and mix well. Saute till the water from the mushrooms evaporate.
  3. Switch off and let it cool.
  4. Preheat the oven to 175C (350F).
  5. Once it’s cooled-add the beaten eggs and mix well.
  6. Grease a muffin tray with the butter and pour the mixture evenly into them.
  7. Bake for 15-20 mins.

You can add some cheese if you like.

Let them cool and then freeze them in ziplock bags. My kids love to take these for lunch.

Calories/muffin: 32kcal

Protein/muffin: 7gms

 

  • 19
    Jul 16
  • 0

Mangalorean Egg Curry (Eggs in spicy Coconut gravy)

Category:Indian Dietitian Online,Lunch Box Recipes Healthy Indian,Online Dietician India Tags : 
The Mangalorean Egg Curry is one of the dishes that usually features on my menu whenever I invite eggetarians (ovo-vegetarians) for dinner! It’s quick, simple (since I use coconut milk from a can) and a ‘sure to be a hit’ dish !! I always poach the eggs in the gravy-since I feel that it adds to the taste. But if you don’t like the look-you could boil the egg and then put them into the gravy!

Mangalorean Egg Curry

Ingredients for Mangalore Egg Curry (serves 4-6):
  • Eggs: 6 nos.
  • Potato: 1 medium boiled and diced
  • Onion: 1 big (finely sliced)
  • Tomato: 1 medium (diced)
  • Coconut milk: 1 can (I use the thick one not the ‘lite’)
  • Red chilli powder: 4-6 tsp (depending on our spice tolerance)
  • Coriander powder: 4 tsp
  • Cumin powder: 1/4 tsp
  • Turmeric powder: 1/2 tsp
  • Salt: to taste
  • Oil: 1tsp

Tempering:

  • Mustard seeds: 1/2 tsp
  • Cumin seeds/ jeera: 1/2 tsp

Method: 

  1. Heat the oil in a kadai, add the mustard and cumin seeds. When they crackle, add the turmeric and sliced onions.
  2. Add the salt and fry the onions till they are translucent, then add the diced tomatoes and let it cook.
  3. Add the red chilli powder, coriander and cumin powder, potatoes and mix well.
  4. Add the coconut milk and about a cup of water and simmer. Taste the gravy and then reduce the flame.
  5. Carefully break the eggs and drop the contents into the gravy one by one (leaving a little space between each). Cover and cook on a low flame for 6-8 minutes (DO NOT STIR).
  6. Once the eggs are cooked switch off.
  7. Serve the mutta curry (Mangalore Egg Curry) with rice and a side dish.

Note:

For those in a hurry and who don’t have time to make a separate vegetable side dish, you can add different mixed vegetables (add it after frying the onions) like french beans, peas, carrots, cauliflower, etc to this dish itself.

The mutta curry also goes well with phulkas/chapathies.

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