Name: Egg Hot Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 8 piece Egg (hard-boiled and peeled); 4 tbsp Vegetable Oil (for frying and sautéing); 12 clove Garlic (finely chopped); 1 inch Ginger (finely chopped); 3 piece Green Chili (slit lengthwise); 1 medium Onion (diced); 2 tbsp Light Soy Sauce; 2 tbsp Red Chili Sauce (adjust to taste); 1 tbsp Tomato Ketchup; 1 tsp Rice Vinegar; 2 tbsp Cornflour; 2.25 cup Water (divided for slurry and gravy); 0.75 tsp Salt (or to taste); 0.5 tsp Black Pepper Powder (freshly ground preferred); 0.5 tsp Sugar (to balance flavors); 0.25 cup Spring Onion Greens (chopped, for garnish)

Popularity

3.0

Fiber-rich veg fried rice with spicy, aromatic egg in hot garlic sauce - a protein-packed comfort food!

Nutrition per Serving

684

Calories

21g

Protein

71g

Carbs

35g

Fat

Recipes in this Meal

1. Veg Fried Rice

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.

Prep15 min

Cook10 min

Servings4

Serving size: 1.5 cups

345cal

6gprotein

54gcarbs

11g

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)

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2. Egg Hot Garlic Sauce

A fiery and flavorful Indo-Chinese gravy where boiled and fried eggs are tossed in a thick sauce bursting with garlic and chili. The perfect comforting main course to serve with fried rice or noodles for a quick weeknight meal.

Prep15 min

Cook15 min

Servings4

Serving size: 1 cup

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About Veg Fried Rice with Egg Hot Garlic Sauce

Fiber-rich veg fried rice with spicy, aromatic egg in hot garlic sauce - a protein-packed comfort food!

This indo_chinese dish is perfect for lunch. With 683.82 calories and 21.18g of protein per serving, it's a nutritious choice for your meal plan.

fat

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.

338cal

15gprotein

17gcarbs

24gfat

Ingredients

8 piece Egg (hard-boiled and peeled)
4 tbsp Vegetable Oil (for frying and sautéing)
12 clove Garlic (finely chopped)
1 inch Ginger (finely chopped)
3 piece Green Chili (slit lengthwise)
1 medium Onion (diced)
2 tbsp Light Soy Sauce
2 tbsp Red Chili Sauce (adjust to taste)
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
2 tbsp Cornflour
2.25 cup Water (divided for slurry and gravy)
0.75 tsp Salt (or to taste)
0.5 tsp Black Pepper Powder (freshly ground preferred)
0.5 tsp Sugar (to balance flavors)
0.25 cup Spring Onion Greens (chopped, for garnish)

Instructions

1
Preparation
- Gently cut the hard-boiled and peeled eggs in half lengthwise.
- In a small bowl, whisk together the light soy sauce, red chili sauce, tomato ketchup, and rice vinegar. Set this sauce mixture aside.
- In another small bowl, combine the cornflour with 1/4 cup of water. Whisk until you have a smooth, lump-free slurry.
2
Shallow Fry the Eggs
- Heat 4 tbsp of vegetable oil in a wok or a wide, non-stick pan over medium-high heat.
- Once the oil is hot, carefully place the egg halves, yolk-side down, into the pan.
- Fry for 2-3 minutes until the yolk side is golden brown and slightly crispy. This adds a wonderful texture.
- Gently flip the eggs and fry for another minute. Remove them with a slotted spoon and set aside on a plate.
3
Sauté the Aromatics
- In the same pan with the remaining oil, add the finely chopped garlic, ginger, and slit green chilies.
- Sauté for about 30-40 seconds over medium heat until they become fragrant and the raw smell disappears. Be careful not to burn the garlic.

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Carbs

35gFat

2Recipes

Carbs

43gFat

2Recipes

Carbs

39gFat

2Recipes

Add the diced onion and continue to sauté for 2-3 minutes until the onions turn soft and translucent.

Build the Gravy

Pour the prepared sauce mixture (soy sauce, chili sauce, etc.) into the pan. Stir well and cook for 1 minute, allowing the sauces to meld.
Add the remaining 2 cups of water, salt, black pepper powder, and sugar. Stir everything together and bring the mixture to a rolling boil.
Reduce the heat to a simmer. Give the cornflour slurry a quick stir (as it settles) and slowly pour it into the simmering gravy while stirring continuously to prevent lumps.
Continue to cook for 1-2 minutes, stirring, until the sauce thickens to a glossy, gravy-like consistency.

Combine and Serve

Gently slide the fried egg halves back into the thickened gravy.
Let it simmer for just 1 minute, allowing the eggs to heat through and absorb the flavors of the sauce. Avoid over-stirring to keep the eggs intact.
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve hot immediately with your choice of steamed rice, vegetable fried rice, or hakka noodles.