Crispy fried hard-boiled eggs tossed in a vibrant, tangy sweet and sour sauce with colorful bell peppers and onions. A delicious Indo-Chinese appetizer or main course that comes together in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 2 pieces(2 fried eggs with sauce per serving)
386cal
16gprotein
29gcarbs
23g
Ingredients
8 pcs Eggs (Large)
4 tbsp Maida
3 tbsp Corn Starch (2 tbsp for batter, 1 tbsp for slurry)
1 tsp Ginger-Garlic Paste
0.75 tsp Black Pepper (0.5 tsp for batter, 0.25 tsp for sauce)
0.75 tsp Salt (0.5 tsp for batter, 0.25 tsp for sauce, or to taste)
1.5 cup Water (Approx. 0.5 cup for batter, 0.25 cup for slurry, 0.75 cup for sauce)
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.
Tangy Sweet & Sour Egg with aromatic Egg Fried Rice. A protein-packed, energy-giving meal that's kid-approved!
This indo_chinese dish is perfect for lunch. With 1248.78 calories and 35.230000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (Finely grated)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch petals)
1 pcs Capsicum (Medium, any color, cut into 1-inch squares)
2 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Red Chili Sauce
3 tbsp Tomato Ketchup
2 tbsp Rice Vinegar
1 tbsp Sugar
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil and Prepare Eggs (15 minutes)
Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil.
Reduce heat to a simmer and cook for 10 minutes to hard-boil. Drain and immediately transfer to an ice bath or run under cold water to stop cooking.
Once cool, peel the eggs, cut them in half lengthwise, and gently pat them dry with a paper towel.
2
Batter and Fry the Eggs (8 minutes)
In a mixing bowl, whisk together maida, 2 tbsp corn starch, ginger-garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper.
Gradually add about 0.5 cup of water, whisking continuously to form a smooth, lump-free batter with the consistency of a thick pancake batter.
Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it shimmers (about 180°C / 350°F).
Dip each egg half into the batter, ensuring it's fully coated, and carefully slide it into the hot oil.
Fry in batches for 3-4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack.
3
Prepare the Sauce Components (2 minutes)
In a small bowl, whisk together soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, 0.25 tsp salt, and 0.25 tsp black pepper. Set this sauce mixture aside.
In another small bowl, mix the remaining 1 tbsp of corn starch with 1/4 cup of water to create a smooth slurry.
4
Stir-fry Vegetables and Create Sauce (5 minutes)
Heat 2 tbsp of oil in a wok or large skillet over high heat.
Add the minced garlic, grated ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
Add the onion petals and diced capsicum. Stir-fry for 2-3 minutes until they are tender-crisp.
Pour in the prepared sauce mixture, stir well, and add 3/4 cup of water. Bring to a boil.
Give the corn starch slurry a quick stir and pour it into the wok while stirring constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
5
Combine and Serve (1 minute)
Gently add the fried egg halves to the thickened sauce.
Toss carefully to coat all the eggs evenly without breaking them. Simmer for 30-60 seconds to heat the eggs through.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
863cal
20gprotein
157gcarbs
15gfat
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)
1 pcs Carrot (medium, finely diced)
0.25 cup French Beans (finely chopped)
1 pcs Capsicum (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.
