Student who is selected for the Chef of the day is Ms.Smirti Maskara (BCT&CA 6th SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. she is very talented student, always striving to perfect the art of cooking.
Ingredients
300 gms Short grain rice
2 nos Egg
15 gms Unsalted butter
6 ml Sesame oil
5 ml Vegetable oil
8 gms Garlic, chopped
5 gms Ginger, chopped
5 gms Sesame seeds, toasted
5 gms Green chilies
8 ml Rice vinegar
8 ml Light soy sauce
20 gms Green onion finely sliced
15 gms Red capsicum, juliennes
10 gms Green capsicum, juliennes
4 sprigs Coriander leaves
Method
1. Soak rice for 1 hour. Heat water in a pan and cook rice till it is 90% done.
1. Transfer rice to a large serving bowl, and let it cool down.
2. Heat a non-stick pan over medium heat, add cooking oil and fry one egg sunny side
up. Spoon some of the hot oil on top of the yolks to cook it well. This way egg yolks
will cook as fast as whites.
3. In the same pan, add sesame oil and unsalted butter, add chopped garlic, ginger and
chopped onions.
4. Swet the onions till it turns translucent. Add the sesame seeds, and chopped green
chilies.
5. Break one egg and beat it and pour into the onions. Swet for a minute.
6. Now add the juliennes of capsicum and sweat for a minute.
7. Add the cooked rice and sauté for a minute. Add the sauces and cook further.
8. Next garnish with sesame seeds, sesame oil, chopped green onions & chopped
