Crispy fried boiled eggs tossed in a fiery, tangy Indo-Chinese sauce with crunchy bell peppers and onions. A perfect appetizer that's packed with flavor and ready in under 40 minutes.
Prep15 min
Cook20 min
Servings4
Serving size: 2 pieces
413cal
16gprotein
28gcarbs
27g
Ingredients
8 large Eggs
4 tbsp All-Purpose Flour
4 tbsp Corn Starch
1 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
Protein-packed chilli egg dry with perfectly spiced egg fried rice. Crispy, tangy, and so satisfying!
This indo_chinese dish is perfect for lunch. With 1276.15 calories and 35.45g of protein per serving, it's a nutritious choice for your meal plan.
fat
Sesame Oil
(For the sauce, can use vegetable oil)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 large Onion (Cut into 1-inch cubes or petals)
1 medium Green Bell Pepper (Cut into 1-inch cubes)
2 tbsp Soy Sauce (Use low-sodium if preferred)
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil and Prepare Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
Carefully peel the hard-boiled eggs and slice them in half lengthwise. Set aside.
2
Make the Batter
In a medium mixing bowl, whisk together the all-purpose flour, corn starch, ginger garlic paste, Kashmiri red chilli powder, 1/2 tsp of black pepper powder, and 1/2 tsp of salt.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
3
Fry the Eggs
Heat 2 cups of vegetable oil in a deep pan or wok over medium-high heat. The oil is ready when a drop of batter sizzles and floats to the top.
Gently dip each egg half into the batter, ensuring it's fully coated, and let any excess drip off.
Carefully slide the battered eggs into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried eggs and place them on a wire rack to drain excess oil.
4
Prepare the Chilli Sauce
In a large wok or skillet, heat 1 tbsp of sesame oil over high heat.
Add the chopped ginger, garlic, and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes, keeping the heat high to ensure the vegetables remain crisp-tender.
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar, and the remaining 1/2 tsp of salt and 1/2 tsp of black pepper.
Stir everything well to combine and let the sauce simmer for 1 minute until it slightly thickens.
5
Combine and Serve
Add the crispy fried egg halves to the wok with the prepared sauce.
Gently toss to coat the eggs evenly with the sauce. Be careful not to break the eggs or make the coating soggy by over-mixing.
Turn off the heat, garnish with freshly chopped spring onion greens.
Serve immediately as a hot and crispy appetizer.
863cal
20gprotein
157gcarbs
15gfat
Ingredients
4 cup Basmati Rice (cooked and chilled, preferably day-old)
3 pcs Egg (large)
3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
5 cloves Garlic (finely minced)
1 inch Ginger (finely minced)
2 pcs Green Chilli (finely chopped, adjust to taste)
1 pcs Carrot (medium, finely diced)
0.25 cup French Beans (finely chopped)
1 pcs Capsicum (small, finely diced (any color))
0.25 cup Spring Onion Whites (chopped)
0.25 cup Spring Onion Greens (chopped, for garnish)
2 tbsp Soy Sauce (naturally brewed)
1 tbsp Red Chilli Sauce (or sriracha)
1 tsp White Vinegar (or rice vinegar)
0.5 tsp Black Pepper Powder (freshly ground)
1 tsp Salt (adjust to taste, as soy sauce is salty)
Instructions
1
Prep Vegetables and Eggs
Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2
Scramble the Eggs
Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
