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 quick and flavorful Indo-Chinese stir-fry featuring a medley of crisp vegetables tossed in a savory, umami-packed black bean sauce. Perfect for a weeknight dinner, ready in under 30 minutes and best served with steamed rice or noodles.
About Egg Fried Rice with Vegetables in Black Bean Sauce
Protein-packed egg fried rice with fiber-rich veggies in aromatic black bean sauce - so wholesome!
This indo_chinese dish is perfect for dinner. With 1058.61 calories and 26.19g 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.
195cal
6gprotein
19gcarbs
12gfat
Ingredients
3 tbsp Vegetable Oil (High smoke point oil like canola or sunflower)
1 inch Ginger (Finely chopped)
5 clove Garlic (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 pcs Carrot (Medium, thinly sliced diagonally)
1.5 cup Broccoli (Cut into bite-sized florets)
1 pcs Onion (Medium, cut into 1-inch cubes or petals)
0.5 pcs Red Bell Pepper (Medium, cut into 1-inch cubes)
0.5 pcs Green Bell Pepper (Medium, cut into 1-inch cubes)
1.5 cup Mushrooms (Sliced)
2 tbsp Fermented Black Beans (Rinsed well and lightly crushed)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sugar (Helps balance the flavors)
0.5 tsp Black Pepper Powder (Freshly ground is best)
0.5 cup Vegetable Broth (Or water)
1 tbsp Cornstarch
2 tbsp Water (For cornstarch slurry)
0.25 tsp Salt (Adjust to taste, as sauces are salty)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Sauce and Slurry
In a small bowl, combine the rinsed and crushed fermented black beans, light soy sauce, rice vinegar, sugar, black pepper powder, and vegetable broth. Mix well and set aside. This is your black bean sauce.
In a separate small bowl, whisk the cornstarch with 2 tablespoons of water until no lumps remain. Set this slurry aside.
2
Sauté Aromatics
Place a wok or large skillet over high heat. Add the vegetable oil and heat until it just begins to shimmer.
Add the chopped ginger, garlic, and slit green chillies. Stir-fry for 30-45 seconds until they release their aroma, being careful not to burn them.
3
Stir-fry Hard Vegetables
Add the sliced carrots and broccoli florets to the wok. These are the hardest vegetables and need a head start.
Stir-fry continuously for 2-3 minutes until they are slightly tender but still have a crisp bite.
Add the cubed onion, bell peppers, and sliced mushrooms to the wok.
Continue to stir-fry on high heat for another 2-3 minutes. The vegetables should be vibrant and crisp-tender.
5
Combine with Sauce and Thicken
Pour the prepared black bean sauce mixture over the vegetables in the wok. Add the salt and toss everything to coat evenly.
Allow the sauce to come to a vigorous simmer, which should take about 1 minute.
Give the cornstarch slurry a quick stir to recombine it, then pour it into the simmering sauce while stirring constantly. The sauce will thicken almost immediately, in about 30-60 seconds.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped spring onion greens.
Serve immediately with steamed jasmine rice or your favorite noodles for a complete meal.
