Egg fried rice is a popular Indo-Chinese dish made with cooked rice, eggs, and basic sauces. It is quick to prepare, light on the stomach, and ideal for busy days or leftover rice.
Ingredients
- Cooked rice – 2 cups (cooled, preferably leftover)
- Eggs – 2
- Oil – 2 tbsp
- Garlic – 1 tbsp (finely chopped)
- Green chillies – 1 (finely chopped, optional)
- Spring onions – 2 tbsp (chopped)
- Carrot – 2 tbsp (finely chopped)
- Capsicum – 2 tbsp (finely chopped)
- Soy sauce – 1–2 tsp
- Pepper powder – ½ tsp
- Salt – as needed
Preparation Method
- Heat oil in a wok or wide pan on high flame.
- Add garlic and green chillies, sauté for a few seconds until aromatic.
- Add chopped vegetables and stir-fry for 1–2 minutes (keep them crunchy).
- Push vegetables to one side, break eggs into the pan and scramble well.
- Add cooked rice and mix gently on high flame.
- Add soy sauce, pepper powder, and salt. Toss well until evenly mixed.
- Add spring onions, mix once, and switch off the flame.
- Serve hot with sauce or manchurian.
Tips
- Always use cooled rice to avoid mushy fried rice.
- Cook on high flame for authentic fried rice flavor.
- Do not overuse soy sauce; it should not overpower the taste.
Variations
- Add scrambled egg whites only for a lighter version.
- Include peas, beans, or cabbage for vegetable-rich egg fried rice.
- Add a dash of vinegar for extra restaurant-style taste.
Health Benefits
- Eggs provide high-quality protein.
- Vegetables add fiber and essential vitamins.
- Light, filling meal when prepared with less oil.