Egg Fried Rice

Name: Egg Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup basmati rice (cooked and cooled (preferably day-old)); 4 pcs egg (large, lightly beaten); 2 tbsp oil; 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (peeled, finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs carrot (medium, finely chopped); 0.5 pcs bell pepper (medium, finely chopped); 0.25 cup cabbage (finely shredded); 1.5 tsp soy sauce; 0.5 tsp vinegar (white vinegar); 1 pinch black pepper powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish); 2 tbsp spring onion (green parts only, chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

Quick and satisfying, this Egg Fried Rice brings together fluffy basmati rice, soft scrambled eggs, and vibrant sautéed vegetables. A popular Indo-Chinese street food classic that comes together in one pan in under 30 minutes, perfect for a weeknight dinner or using up leftover rice.

PREP

10m

COOK

15m

SERVES

1 KATORI

419 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare all the ingredients before you start cooking.
Have the cooked and cooled rice ready, vegetables chopped, eggs beaten, and sauces measured. Stir-frying moves fast; everything must be within arm's reach.
TIPDay-old refrigerated rice works best — it's drier and fries without turning mushy.
fry · ~1 min
Scramble the eggs.
1.Heat 1 tbsp oil in a large wok or pan over high heat until shimmering.
2.Pour in the beaten eggs and scramble quickly, breaking into small pieces (30-45 sec).
3.Remove eggs from the pan and set aside on a plate.
TIPDon't overcook the eggs now — they'll finish cooking when tossed back in later.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 1 tbsp oil to the same wok and heat until shimmering.
2.Add chopped garlic, ginger, and slit green chilies. Stir-fry for 20 seconds until fragrant.
3.Add chopped onion and sauté for 1-2 minutes until translucent but still crunchy.
4.Toss in carrot, bell pepper, and cabbage. Stir-fry on high heat for 2 minutes, keeping the vegetables crisp.
fry · ~3 min
Add the rice and seasonings.
1.Add the cooked rice to the wok, breaking up any clumps with your spatula.
2.Drizzle in soy sauce and vinegar, then sprinkle salt and black pepper powder.
3.Toss everything together on high heat for 2-3 minutes, making sure every grain is coated and heated through.
TIPUse a folding motion rather than aggressive stirring to avoid breaking the rice grains.
mix · ~1 min
Fold in the scrambled eggs.
Return the scrambled eggs to the wok and gently fold them through the rice. Cook for another 30 seconds just to bring everything to the same temperature.
garnish
Finish with fresh herbs and serve hot.
Turn off the heat. Sprinkle chopped coriander leaves and spring onion greens over the rice. Toss once and serve immediately in warm bowls with a side of chili sauce or ketchup.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old refrigerated basmati rice for the best non-sticky texture when frying.
2
Keep all ingredients prepped and measured before you start — stir-frying goes very fast.
3
Cook the vegetables on high heat only until crisp-tender to retain their crunch.
4
When adding the rice, break up clumps with your spatula before tossing to ensure even coating.
5
Fold the scrambled eggs in at the very end to keep them soft and fluffy.
6
Use a wide wok or pan to avoid overcrowding, which can steam the rice instead of frying it.
7
For extra smoky flavor, cook over the highest heat your stove can produce.