Egg Bhurji Fried Rice
A delicious Indo-Chinese fusion where fluffy scrambled eggs, spiced the Indian way, are tossed with savory fried rice and crisp vegetables. A quick and satisfying one-pot meal perfect for a weeknight dinner.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.In a medium bowl, whisk the eggs with turmeric powder, black pepper powder, and half of the salt (1/2 tsp). Set aside.
- 2
Step 2
- a.Cook the Egg Bhurji
- b.Heat 1.5 tbsp of oil in a large wok or skillet over medium-high heat.
- c.Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
- d.Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until fragrant.
- e.Pour the whisked egg mixture into the wok. Let it set for 15-20 seconds, then gently scramble until the eggs are about 90% cooked but still slightly moist. This should take 2-3 minutes.
- f.Remove the scrambled eggs from the wok and transfer to a plate.
- 3
Step 3
- a.Stir-fry Vegetables and Rice
- b.In the same wok, add the remaining 1.5 tbsp of oil and increase the heat to high.
- c.Add the chopped spring onion whites, diced carrots, and capsicum. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- d.Add the cooked and cooled rice to the wok. Using a spatula, gently break up any clumps. Stir-fry for 2 minutes, tossing continuously to heat the rice evenly.
- 4
Step 4
- a.Combine and Finish
- b.Reduce the heat to medium. Add the soy sauce, vinegar, red chili powder, garam masala, and the remaining salt (1/2 tsp) to the rice. Mix thoroughly until the rice is evenly coated with the sauces and spices.
- c.Return the cooked egg bhurji to the wok along with most of the chopped spring onion greens (reserve a tablespoon for garnish).
- d.Gently toss everything together for 1-2 minutes until well combined and heated through.
- 5
Step 5
- a.Garnish and Serve
- b.Garnish with fresh chopped coriander leaves and the reserved spring onion greens.
- c.Serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use chilled, day-old rice. It's drier and separates well, preventing a mushy fried rice.
- 2Don't overcook the eggs initially. They will cook a little more when added back to the rice, so keeping them slightly soft prevents them from becoming rubbery.
- 3Always stir-fry on high heat. This gives the fried rice a smoky 'wok hei' flavor and keeps the vegetables crisp.
- 4Feel free to add other vegetables like green peas, sweet corn, or finely chopped cabbage for more texture and nutrition.
- 5Break up any clumps in the cold rice with your hands before adding it to the wok for more even cooking.
Adapt it for your goals.
Protein Swap
Replace eggs with 200g of crumbled paneer (Paneer Bhurji Fried Rice) or 250g of boneless, bite-sized chicken pieces (stir-fry chicken first, then proceed).
Spicier VersionSpicier Version
Add 1-2 teaspoons of Schezwan sauce or your favorite chili garlic paste along with the soy sauce for an extra kick of heat and flavor.
Extra VeggieExtra Veggie
Incorporate 1/2 cup of other quick-cooking vegetables like mushrooms, baby corn, or French beans along with the carrots and capsicum.
Grain VariationGrain Variation
Substitute basmati rice with quinoa or brown rice for a healthier, high-fiber alternative. Ensure the grains are cooked and completely cooled before using.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Provides Sustained Energy
The carbohydrates from rice offer a quick and lasting source of energy, making this dish a fulfilling meal that can power you through your day.
Rich in Vitamins and Minerals
The variety of vegetables like carrots, capsicum, and onions provides essential micronutrients, including Vitamin A for vision, Vitamin C for immunity, and various antioxidants.
Frequently asked questions
One serving of Egg Bhurji Fried Rice (approximately 1.5 cups or 345g) contains an estimated 400-450 calories. This can vary based on the amount of oil used and the specific ingredients.