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)
Tender button mushrooms and crisp bell peppers tossed in a savory, umami-packed black bean sauce. A quick and flavorful Indo-Chinese stir-fry that comes together in under 30 minutes, perfect with fried rice or noodles.
About Egg Fried Rice with Mushroom Black Bean Sauce
Aromatic Mushroom in Black Bean Sauce with fluffy Egg Fried Rice – a savory, quick-to-make comfort meal!
This indo_chinese dish is perfect for lunch. With 1013.98 calories and 25.240000000000002g 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.
151cal
6gprotein
17gcarbs
8gfat
Ingredients
400 g Button Mushrooms (Cleaned and quartered)
2 tbsp Vegetable Oil
1 inch Ginger (Finely chopped)
6 cloves Garlic (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch dice)
1 pcs Capsicum (Medium, any color, cut into 1-inch dice)
2 tbsp Black Bean Sauce (Use a good quality prepared sauce)
2 tbsp Soy Sauce (Naturally brewed)
1 tbsp Red Chili Sauce (Such as Sriracha)
1 tsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
0.25 tsp White Pepper Powder
0.5 tsp Salt (Adjust to taste, as sauces are salty)
0.5 cup Vegetable Broth (Or water)
1 tbsp Cornstarch
2 tbsp Water (For cornstarch slurry)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Sauce and Slurry
In a small bowl, whisk together the black bean sauce, soy sauce, red chili sauce, rice vinegar, sugar, white pepper powder, salt, and 1/2 cup of vegetable broth. Set this sauce mixture aside.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water until completely smooth to create a slurry. Set aside.
2
Sauté Aromatics and Vegetables
Heat the vegetable oil in a wok or large skillet over high heat until it just begins to shimmer.
Add the chopped ginger, garlic, and slit green chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced onion and bell pepper. Continue to stir-fry on high heat for 2-3 minutes until they are slightly tender but still crisp.
3
Cook the Mushrooms
Add the quartered mushrooms to the wok. Spread them out as much as possible.
Stir-fry for 5-7 minutes. The mushrooms will first release a lot of water. Continue cooking, stirring occasionally, until most of this water has evaporated and the mushrooms are browned and cooked through.
