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)
Crispy fried vegetables tossed in a vibrant, tangy, and sweet sauce. This popular Indo-Chinese dish is a perfect balance of flavors and textures, making for a delicious weeknight meal served with fried rice or noodles.
About Egg Fried Rice with Sweet and Sour Vegetables
Protein-packed egg fried rice with sweet and sour veggies - a quick, tangy, and satisfying dinner!
This indo_chinese dish is perfect for dinner. With 1210.6599999999999 calories and 24.01g 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.
347cal
4gprotein
44gcarbs
17gfat
Ingredients
2 cups Mixed Bell Peppers (Cubed, use a mix of red, yellow, and green)
1 cup Onion (Cut into 1-inch cubes and separated into petals)
0.5 cup Carrot (Thinly sliced into rounds)
0.5 cup Baby Corn (Halved lengthwise)
0.5 cup All-Purpose Flour (For the batter)
0.25 cup Cornflour (For the batter)
1 tsp Ginger-Garlic Paste (For the batter)
1 tsp Light Soy Sauce (For the batter)
0.5 tsp Black Pepper (Freshly ground, for the batter)
0.5 tsp Salt (For the batter)
0.75 cup Water (Chilled, for the batter, adjust as needed)
2 cups Vegetable Oil (For deep frying)
1 tbsp Sesame Oil (For the sauce)
1 inch Ginger (Finely chopped)
4 cloves Garlic (Finely chopped)
0.25 cup Spring Onion (Whites and greens separated, chopped)
4 tbsp Tomato Ketchup
2 tbsp Rice Vinegar
1.5 tbsp Granulated Sugar (Adjust to taste)
1 tsp Red Chilli Sauce (Optional, for a hint of spice)
1 cup Vegetable Stock
Instructions
1
Prepare the Batter and Vegetables
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, 1 tsp soy sauce, salt, and black pepper.
Gradually pour in the chilled water while whisking continuously to form a smooth, lump-free batter. The consistency should be like a thick pancake batter, able to coat the vegetables without being too runny.
Add all the chopped vegetables to the batter and gently toss until each piece is evenly coated. Let it sit for 2-3 minutes.
2
Deep-Fry the Vegetables
Heat the vegetable oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F). If you don't have a thermometer, drop a small bit of batter into the oil; it should sizzle and rise to the surface immediately.
Carefully drop the battered vegetables into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 5-6 minutes per batch, turning occasionally, until the vegetables are golden brown and crispy.
Using a slotted spoon, remove the fried vegetables and drain them on a wire rack to maintain crispiness. Set aside.
In a separate large pan or wok, heat the sesame oil over medium heat. Add the chopped ginger, garlic, and the white parts of the spring onions. Sauté for 1 minute until fragrant.
Add the tomato ketchup, 2 tbsp soy sauce, rice vinegar, sugar, and optional red chilli sauce. Stir well and cook for 1 minute.
Pour in the vegetable stock and bring the mixture to a gentle boil.
In a small bowl, mix 1 tbsp of cornflour with 2 tbsp of water to create a smooth slurry. While stirring the sauce continuously, slowly pour in the slurry.
Continue to stir and cook for 1-2 minutes until the sauce thickens to a glossy, coating consistency.
4
Combine and Serve
Just before serving, add the crispy fried vegetables to the simmering sauce in the wok.
Gently toss everything together for about 30-60 seconds, ensuring all the vegetables are well-coated with the sauce.
Do not overcook, as this will make the vegetables soggy.
Garnish with the chopped green parts of the spring onions and serve immediately with steamed rice, fried rice, or noodles.
