Egg Fried Rice

One more of my Indo-chinese cuisine favorites is Egg Fried Rice. I always order it when getting Chinese food outside. But this dish is simple to make at home too. This recipe is adapted from Veg Recipes of India.

Fried rice is healthy as it is chock a full of vegetables. You can have it with any Chinese side dish like this Chinese Chilli Mutton.

While making this dish, always make sure that the rice is not overcooked as it is key to the taste.

Egg Fried Rice
Ingredients

  • 1 cup long grained rice or basmati rice
  • 4.5 to 5 cups water
  • ½ tsp salt or as required
  • 2 to 3 drops of oil
  • ¼ cup each of finely chopped spring onion whites, carrots, french beans, cabbage, mushrooms, capsicum or bell peppers (green, red or yellow)
  • 3 to 4 small sized garlic chopped
  • ½ inch ginger, finely chopped
  • 3 tsp soy sauce
  • ½ tsp black pepper powder
  • 2 to 2.5 tbsp oil
  • 1/2 cup chopped spring onions greens
  • 3 eggs
  • salt as required
Method
Rinse rice till the water runs clear of starch. Soak rice in water for 30 mins. Drain and keep aside.
Boil 4.5 – 5 cups water along with 2 – 3 drops of oil. Add the rice and cook without the lid.
When the rice is just about cooked (about 12 minutes), remove from heat and drain the rice.
Spread the rice on a plate and let it cool.
Heat a little oil in a pan and break the eggs into the pan. Add a bit of salt and pepper and  scramble the egg till cooked. Keep aside.
Meanwhile, finely chop the vegetables and keep aside. If adding beans, lightly cook them in water and drain and keep aside.
Heat oil in a wok and add garlic and ginger and saute for a minute. Then add the spring onion whites and saute for 2 minutes.
Then add all the remaining vegetables and stir fry on high flame.
Continuously toss and stir while frying the vegetables till they are cooked. They should be crispy.
Then add the chopped spring onions and mix well.
Add the soy sauce, salt and pepper and mix well. Then add about 3/4 of the scrambled eggs and rice
and mix till the rice is coated with the sauce.
Just before serving you can add the remaining scrambled eggs to the fried rice.
Egg Fried Rice

Egg Fried Rice
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 cup long grained rice or basmati rice
  • 4.5 to 5 cups water
  • ½ tsp salt or as required
  • 2 to 3 drops of oil
  • ¼ cup each of finely chopped spring onion whites, carrots, french beans, cabbage, mushrooms, capsicum or bell peppers (green, red or yellow)
  • 3 to 4 small sized garlic chopped
  • ½ inch ginger, finely chopped
  • 3 tsp soy sauce
  • ½ tsp black pepper powder
  • 2 to 2.5 tbsp oil
  • ½ cup chopped spring onions greens
  • 3 eggs
  • salt as required
Instructions
  1. Rinse rice till the water runs clear of starch. Soak rice in water for 30 mins. Drain and keep aside.
  2. Boil 4.5 - 5 cups water along with 2 - 3 drops of oil. Add the rice and cook without the lid.
  3. When the rice is just about cooked (about 12 minutes), remove from heat and drain the rice.
  4. Spread the rice on a plate and let it cool.
  5. Heat a little oil in a pan and break the eggs into the pan. Add a bit of salt and pepper and scramble the egg till cooked. Keep aside.
  6. Meanwhile, finely chop the vegetables and keep aside. If adding beans, lightly cook them in water and drain and keep aside.
  7. Heat oil in a wok and add garlic and ginger and saute for a minute. Then add the spring onion whites and saute for 2 minutes.
  8. Then add all the remaining vegetables and stir fry on high flame.
  9. Continuously toss and stir while frying the vegetables till they are cooked. They should be crispy.
  10. Then add the chopped spring onions and mix well.
  11. Add the soy sauce, salt and pepper and mix well. Then add about ¾ of the scrambled eggs and rice
  12. and mix till the rice is coated with the sauce.
  13. Just before serving you can add the remaining scrambled eggs to the fried rice.

Egg Fried Rice

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