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 serving
862cal
20gprotein
156gcarbs
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 popular Indo-Chinese soup bursting with savory and spicy flavors. This comforting bowl is loaded with finely chopped vegetables, thickened to perfection, and served with iconic crispy fried noodles.
Savory Egg Fried Rice with tangy Manchow Soup
– a protein-packed, aromatic comfort food combo!
This indo_chinese dish is perfect for breakfast. With 1153.92 calories and 26.55g 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.
292cal
7gprotein
35gcarbs
14gfat
Ingredients
100 g Hakka Noodles (For crispy noodle garnish)
2 tbsp Cornstarch (For coating noodles)
2 cup Vegetable Oil (For deep frying noodles)
1 tbsp Ginger (Finely chopped)
1 tbsp Garlic (Finely chopped)
2 pc Green Chili (Finely chopped)
1 pc Onion (Small, finely chopped)
1 pc Carrot (Medium, finely chopped)
0.5 cup French Beans (Finely chopped)
1 cup Cabbage (Finely chopped)
0.5 cup Capsicum (Green, finely chopped)
4 cup Vegetable Broth (Can substitute with water)
3 tbsp Soy Sauce (Dark or regular)
1 tbsp Red Chili Sauce (Adjust to spice preference)
1 tbsp White Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
0.25 cup Water (For cornstarch slurry)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Crispy Noodles
Boil the hakka noodles according to package directions until just al dente. Do not overcook.
Drain the noodles immediately and rinse under cold running water to stop the cooking process. Spread them on a clean cloth or paper towels and let them air dry completely for about 20-30 minutes.
Once dry, toss the noodles with 2 tbsp of cornstarch until they are lightly and evenly coated.
Heat 2 cups of oil in a wok or deep pan over medium-high heat. Once the oil is hot, fry the noodles in small batches for 3-4 minutes, or until golden brown and crispy.
Use a slotted spoon to remove the crispy noodles and drain them on a paper towel-lined plate. Set aside.
2
Sauté Aromatics and Vegetables
In a large pot or wok, heat 2 tbsp of vegetable oil over high heat.
Add the finely chopped ginger, garlic, and green chilies. Sauté for 30-45 seconds until fragrant.
Add the finely chopped onion and sauté for 1-2 minutes until it becomes translucent.
Add the remaining finely chopped vegetables: carrot, french beans, cabbage, and capsicum. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
