Egg Corn Fried Rice
A quintessential Indo-Chinese delight, this Egg Corn Fried Rice is a symphony of fluffy scrambled eggs, sweet corn, and crisp vegetables tossed in savory sauces. It's a perfect one-pot meal for a busy weeknight, delivering authentic stir-fry flavor in under 30 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prep Ingredients & Scramble Eggs
- b.Ensure all vegetables are chopped and sauces are measured. In a small bowl, whisk the eggs with a pinch of salt and pepper.
- c.Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble for 1-2 minutes until just cooked. Remove from the wok and set aside.
- 2
Step 2
- a.Sauté Aromatics & Vegetables
- b.In the same wok, add the remaining 2 tbsp of oil and heat over high heat until it shimmers.
- c.Add the minced garlic, ginger, and green chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
- d.Add the spring onion whites, diced carrot, and capsicum. Stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.
- 3
Step 3
- a.Add Rice and Corn
- b.Add the sweet corn kernels and stir-fry for another minute.
- c.Add the cold, cooked rice to the wok. Use your spatula to gently break up any clumps, tossing it with the vegetables.
- 4
Step 4
- a.Season and Toss
- b.Drizzle the light soy sauce and rice vinegar over the rice. Sprinkle with salt and white pepper powder.
- c.Increase the heat to maximum and toss everything continuously for 2-3 minutes. This high-heat tossing is crucial for developing the signature 'wok hei' (smoky) flavor and ensuring the rice is evenly coated and heated through.
- 5
Step 5
- a.Combine and Serve
- b.Return the scrambled eggs to the wok along with the chopped spring onion greens.
- c.Give everything a final, quick toss to combine.
- d.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.
- 1The secret to perfect fried rice is using cold, day-old rice. The grains are firmer and less moist, preventing a sticky or mushy result.
- 2High heat is non-negotiable for authentic fried rice. It cooks the ingredients quickly, keeping vegetables crisp and infusing a smoky flavor.
- 3Don't overcrowd your wok or pan. If needed, cook in two smaller batches to ensure the rice fries properly rather than steams.
- 4Stir-frying is a rapid process. Have all your ingredients prepped, chopped, and measured ('mise en place') before you turn on the heat.
- 5For a deeper flavor, use a combination of vegetable oil for high-heat cooking and a teaspoon of toasted sesame oil drizzled at the end for aroma.
Adapt it for your goals.
Spicy Schezwan Version
Add 1-2 tablespoons of Schezwan sauce along with the soy sauce for a fiery and pungent kick.
Chicken or Shrimp AdditionChicken or Shrimp Addition
Stir-fry small pieces of chicken or shrimp after the aromatics and before the vegetables. Cook until done, then proceed with the recipe.
Vegan/Vegetarian VersionVegan/Vegetarian Version
Omit the eggs or replace them with a scramble made from firm tofu or crumbled paneer. Add more vegetables like mushrooms, peas, or baby corn.
Why this is on our healthy list.
Good Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Provides Sustained Energy
The carbohydrates from rice offer a readily available source of energy to fuel your body and brain throughout the day.
Rich in Vitamins and Fiber
Vegetables like carrots, capsicum, and corn are packed with essential vitamins like A and C, as well as dietary fiber which aids digestion and promotes gut health.
Frequently asked questions
One serving (approximately 1.5 cups) contains around 370-420 calories, depending on the amount of oil and specific ingredients used.