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 crunchy, tangy, and spicy salad that brings together the bold flavors of Korean kimchi with fresh Indian vegetables. It's a quick, refreshing side dish that's ready in minutes and packs a flavorful punch.
Protein-packed egg fried rice paired with gut-friendly, tangy kimchi salad - a fresh, satisfying meal!
This indo_chinese dish is perfect for dinner. With 951.92 calories and 23.1g of protein per serving, it's a nutritious choice 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.
89cal
3gprotein
14gcarbs
3gfat
Ingredients
1.5 cup kimchi (chopped)
1 pcs cucumber (large, diced)
1 pcs onion (medium, thinly sliced)
2 pcs tomato (medium, deseeded and diced)
1 pcs capsicum (medium, diced)
3 tbsp kimchi juice (from the kimchi jar)
1 tbsp soy sauce
1 tsp sesame oil (toasted)
1 tbsp rice vinegar
0.5 tsp sugar
2 tbsp coriander leaves (chopped, for garnish)
1 tbsp sesame seeds (toasted, for garnish)
0.25 tsp salt (adjust as kimchi and soy sauce are salty)
Instructions
1
In a large mixing bowl, combine the chopped kimchi, diced cucumber, thinly sliced onion, deseeded and diced tomatoes, and diced capsicum.
2
In a small bowl, whisk together the kimchi juice, soy sauce, toasted sesame oil, rice vinegar, and sugar until the sugar has completely dissolved.
3
Pour the prepared dressing over the vegetable mixture. Add the salt and toss gently until all the vegetables are evenly coated.
4
Garnish with toasted sesame seeds and chopped coriander leaves. Serve immediately to enjoy the crispness of the vegetables.