Egg Fried Rice
Egg

Egg Fried Rice

Egg Fried Rice is a combination of rice, a mixture of fresh veggies like bell peppers, beans, carrots, and onions with scrambled eggs mixed all together. You will not be getting take out any longer.

This recipe is so quick and easy and the taste is so flavorful, perfect for weekend dinner. If you have a bowl of leftover rice then this easy recipe comes together in just 10 minutes. It is a great way to use up leftovers rice.

It probably comes as no surprise that I cook egg fried rice very frequently. Not only do I find this dish comforting, but it is also darn easy to make. All you really need is rice, eggs, vegetables, and sauces. I have always loved fried rice. I could probably eat an entire bowl.

The great thing about this recipe is that you can add whatever you would like any kind of veggies, or chicken, or any other proteins you like as well.

Do try other similar recipes :

Preparation Time: 10mins  ∏  Cooking Time: 20mins  ∏  Servings: 2-3 person

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Egg Fried Rice:

Step1: If you already have cooked rice then follow from step 4. Before cooking rice, wash them a couple of times then soak them in enough water for 15-20 minutes. In the meanwhile, you may chop the veggies.

Step2: Bring 3-4 cups of water to a boil in a large pan along with 1 teaspoon salt. Add rice and cook on the medium flame as we normally prepare rice. We have to cook this rice till its 90% done (it takes around 7-8 minutes).

Step3: Cook rice till al-dente. Then strain the excess water from rice in the colander and keep it aside to cool down. Do not overcook rice otherwise, fried rice will be mushy. You can even use leftover rice for making fried rice.

Step4: Heat 1 tablespoon oil in a medium skillet or wok over medium heat. Add 3 eggs and fry for 2 minutes, scrambling egg while it cooks, stirring constantly until large curds begin to form about 30 seconds. Sprinkle some salt and pepper as per taste.

Step5: After 2 minutes once a scrambled egg is ready to transfer the eggs to a plate and turn off the heat. Wipe off the wok with a kitchen towel.

Step6: Drizzle the remaining 1 tablespoons of oil in the wok over medium-high heat. Add the chopped garlic, ginger, and cook them for about 1 minute, stirring constantly. Add green chilly and red chili flakes and cook for another minute. Adding green chili is totally optional.

Step7: Add the onions and cook them for about 2 minutes, stirring constantly. Add the mixed vegetables (green beans, red & green capsicum, broccoli and carrot) and white parts of the scallions and cook for another minute. (Note: We have to saute everything on medium-high or high flame.)

Step8: Sprinkle some sugar, salt, and pepper. Add 1 teaspoon soya sauce, 1 teaspoon vinegar, 1/2 teaspoon red chilly sauce and 1/2 teaspoon green chilly sauce. (Add salt keeping in mind that the soya sauce will also have salt in it).

Step9: Add the cooked rice into the pan or wok and cook for a few minutes, until the rice is heated through. If you have large clumps of rice, break them apart with the back of your spoon. Stir in the cooked rice, mix well.

Step10: Add scrambled egg and stir-fry by mixing well making sure rice grains won’t break.

Step11: Further, add spring onions greens and mix well. Remove from pan & serve alone or with Manchurian.

Egg Fried Rice

Watch this video for making Egg Fried Rice

Tips:

  • Cold rice or day-old rice is best. This helps to prevent and keep the rice from sticking together and getting mushy. It does not have to be cold, but it is best to have day-old rice instead of fresh rice.
  • I like to reserve the dark green parts of the scallions for garnish.
  • You can also add in other veggies such as cauliflower, asparagus, snow peas, and cabbage.
  •  To save on dishes you can just slide the veggies to one side and pour the egg on the other side. Scramble the egg with a spatula and then combine it with the vegetables.
  • Rice must be fried on high flame. That will give the smoky flavor to the rice.

Leave a Reply