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A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
For 4 servings
Prep Vegetables and Eggs
Scramble the Eggs
Sauté Aromatics and Vegetables
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A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
This indo_chinese recipe takes 20 minutes to prepare and yields 4 servings. At 861.74 calories per serving with 19.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Fry the Rice
Combine and Serve
Add 1 cup of finely diced, boneless chicken. Sauté the chicken after the aromatics and before the vegetables until cooked through.
Add 1 cup of peeled and deveined shrimp. Sauté them for 1-2 minutes until pink and cooked, then remove and add them back at the end with the eggs.
Omit the eggs. You can add crumbled firm tofu or edamame for protein. Ensure your chili sauce is vegan.
Replace the red chili sauce with 1-2 tablespoons of Schezwan sauce for a spicier, more pungent flavor.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The carbohydrates from the rice are easily digested and provide a quick source of energy, making this a satisfying and refueling meal.
The variety of vegetables like carrots, capsicum, and beans contributes essential vitamins (like Vitamin A and C), minerals, and dietary fiber, which supports digestive health.
One serving of this Egg Fried Rice (approximately 1.5 cups or 325g) contains around 450-500 calories, depending on the amount of oil and specific sauces used.
Egg Fried Rice can be part of a balanced diet. It provides protein from eggs, carbohydrates for energy from rice, and vitamins from vegetables. To make it healthier, you can increase the quantity of vegetables, use brown rice for more fiber, and use a minimal amount of oil.
Freshly cooked rice is warm, soft, and has a high moisture content, which can make the fried rice sticky and mushy. Day-old rice that has been refrigerated is firmer and has lost some of its moisture, allowing the grains to separate easily and fry up perfectly.
Yes, you can definitely use cooked and chilled brown rice. It will give the dish a nuttier flavor and a chewier texture, while also increasing the fiber content.
Achieving true 'wok hei' requires intense heat from a commercial stove. At home, you can get close by using a carbon steel wok, getting it extremely hot before adding oil, not overcrowding the pan, and stir-frying quickly on the highest possible heat setting.
To make this vegan, simply omit the eggs. You can substitute them with 1 cup of crumbled firm tofu, which you can pan-fry until golden before adding the vegetables. Also, ensure your sauces are free from any animal-derived ingredients.