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: 1 serving(2 fried eggs with sauce per serving)
377cal
15gprotein
27gcarbs
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 flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Tangy sweet and sour egg with fiber-rich veg fried rice. A delicious, gut-friendly meal that's kid-approved too!
This indo_chinese dish is perfect for dinner. With 720.71 calories and 22.05g 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.
344cal
7gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
