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.
Prep10 min
Cook10 min
Servings4
Serving size: 1.5 cups
863cal
20gprotein
157gcarbs
15g
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)
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 cup(One serving is approximately 1 cup of gravy with 2 eggs.)
Protein-packed egg fried rice with perfectly spiced chilli egg gravy - a truly energy-giving meal!
This indo_chinese dish is perfect for lunch. With 1195.71 calories and 34.35g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(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.
4
Fry the Rice
Add the cold, cooked rice to the wok. Use a spatula to gently break up any large clumps, pressing them against the side of the wok.
Stir-fry for 2 minutes, tossing the rice to coat it in the oil and heat it through evenly.
Pour the soy sauce, red chili sauce, and vinegar over the rice. Sprinkle with salt and black pepper powder.
Toss everything vigorously on high heat for another 2-3 minutes, ensuring every grain of rice is coated with the sauces and heated through.
5
Combine and Serve
Return the cooked scrambled eggs to the wok.
Add most of the chopped spring onion greens, reserving a small amount for garnish.
Give everything a final, quick toss to combine all the ingredients well.
Taste and adjust seasoning if necessary. Serve immediately, garnished with the remaining spring onion greens.
333cal
15gprotein
16gcarbs
23gfat
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)
1 medium Capsicum (cut into 1-inch cubes)
2 tbsp Soy Sauce (light soy sauce recommended)
1 tbsp Red Chilli Sauce (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.
