Garlic Egg Fried Rice
Fragrant rice tossed with plenty of garlic, fluffy scrambled egg, spring onion, and a light soy seasoning. This Indo-Chinese style fried rice is quick, satisfying, and works beautifully as part of a simple lunch or dinner spread.
For 4 servings
- prep · ~5 min
Prepare all the ingredients.
1.Break up the cooled rice gently so the grains separate well.2.Chop the garlic, green chili, and spring onion, keeping the white and green parts separate.3.Crack the eggs into a bowl and beat them lightly. - fry · ~3 min
Scramble the eggs.
Heat 1 tbsp oil in a wide pan or wok over medium heat. Pour in the beaten eggs and cook, stirring gently, until just set into soft pieces. Remove to a plate.
TIPTake the eggs out while still soft so they stay tender after going back into the rice. - saute · ~2 min
Cook the garlic and aromatics.
Add the remaining 1 tbsp oil to the pan. Add garlic, green chili, and the white part of the spring onion. Sauté on medium heat until the garlic smells fragrant and turns lightly golden.
TIPKeep the heat moderate so the garlic browns lightly without turning bitter. - saute · ~4 min
Toss the rice with the seasonings.
1.Add the cooled rice and toss on high heat for 2 minutes.2.Pour in soy sauce and vinegar, then sprinkle in black pepper and salt.3.Mix well until the rice is evenly coated and heated through. - assemble · ~1 min
Add the eggs and spring onion greens.
Return the scrambled eggs to the pan and add the spring onion greens. Toss for 1 minute so everything is mixed well but the rice grains stay separate.
- serve
Serve hot.
Serve the garlic egg fried rice right away while hot and fragrant.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use truly cooled or day-old rice; warm rice turns sticky and won't fry into separate grains.
- 2Break up rice clumps before it hits the wok so the soy sauce coats evenly without mashing.
- 3Cook the eggs only until softly set, then remove; they finish cooking when tossed back with the rice.
- 4Let the garlic turn lightly golden, not dark brown, or the fried rice can taste bitter.
- 5Add soy sauce around the hot pan rather than directly in one spot to avoid soggy patches in the rice.
- 6Keep the final toss brief after adding spring onion greens so they stay fresh and bright.
Adapt it for your goals.
High-protein
Add extra egg or toss in diced paneer or cooked chicken for a more filling one-pan meal.
vegetable loadedVegetable-loaded
Stir-fry finely chopped carrots, capsicum, cabbage, or beans after the garlic for a more colorful, lunchbox-friendly version.
spicierSpicier
Increase green chili or add a little chili sauce while tossing the rice for a sharper Indo-Chinese heat.
low oilLow-oil
Use a well-seasoned wok or nonstick pan and reduce the oil slightly; the rice still fries well if it is dry and cold.
Why this is on our healthy list.
Protein From Eggs
The eggs add satisfying protein and help make this fried rice more balanced and filling than plain seasoned rice.
Aromatic Alliums
Garlic and spring onion bring strong flavour along with beneficial plant compounds, so the dish tastes rich without needing heavy sauces.
Lightly Seasoned Meal
This recipe uses a small amount of soy sauce and vinegar for punchy flavour, keeping the ingredient list simple and straightforward.
Frequently asked questions
Yes, but spread it out to cool completely first. Fresh hot rice is too moist and can turn mushy when stir-fried.
