A delicious Indo-Chinese dish where crispy fried boiled eggs are tossed in a savory, spicy, and slightly tangy gravy. Perfect with fried rice or hakka noodles for a quick and satisfying meal.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving(One serving is approximately 1 cup of gravy with 2 eggs.)
324cal
14gprotein
14gcarbs
23g
Ingredients
8 piece Egg (large)
0.25 cup Vegetable Oil (for frying and gravy)
1 inch Ginger (finely chopped)
6 clove Garlic (finely chopped)
3 piece Green Chilli (slit lengthwise)
1 medium Onion (cut into 1-inch cubes, layers separated)
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Protein-packed Chilli Egg Gravy with aromatic Veg Fried Rice – perfectly spiced for a flavorful, hearty meal.
This indo_chinese dish is perfect for dinner. With 668.05 calories and 21.08g of protein per serving, it's a nutritious choice for your meal plan.
fat
(adjust to taste)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
2 tbsp Cornflour (for slurry)
1.75 cup Water (1.5 cups for gravy, 0.25 cup for slurry)
0.75 tsp Salt (adjust to taste, as sauces are salty)
0.5 tsp Black Pepper Powder (freshly ground preferred)
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Boil and Fry the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.
Immediately transfer the eggs to an ice bath to cool them down. Once cool, peel the eggs and pat them completely dry.
Heat 1/4 cup of oil in a wok or deep pan over medium-high heat. Carefully add the boiled eggs and shallow fry for 3-4 minutes, turning occasionally, until the outer layer is golden brown and slightly blistered. This gives them a chewy texture.
Remove the fried eggs with a slotted spoon and set aside on a plate.
2
Sauté Aromatics and Vegetables
In the same wok, retain about 2 tablespoons of oil and discard any excess. Keep the heat on high.
Add the finely chopped ginger, garlic, and slit green chillies. Sauté for about 30 seconds until they become fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still crisp and crunchy.
3
Prepare the Gravy
Reduce the heat to medium. Add the soy sauce, red chilli sauce, white vinegar, and tomato ketchup to the wok. Stir well.
Season with salt, black pepper powder, and sugar. Mix everything and cook for 1 minute until the sauces are well combined.
Pour in 1.5 cups of water and bring the mixture to a vigorous boil.
4
Thicken the Sauce and Finish
In a small bowl, mix 2 tablespoons of cornflour with 1/4 cup of water to create a smooth, lump-free slurry.
While continuously stirring the boiling gravy, slowly pour in the cornflour slurry. This prevents lumps from forming.
Continue to cook and stir for 2-3 minutes until the gravy thickens and becomes glossy.
Gently slide the fried eggs back into the gravy. Simmer for 1-2 minutes, coating the eggs well with the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve hot.
344cal
7gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
