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A vibrant Indo-Chinese classic! Fluffy basmati rice, scrambled eggs, and crisp veggies are tossed in a wok with aromatic Indian spices and savory sauces. A quick, flavorful one-pot meal perfect for a weeknight dinner.
For 4 servings
Scramble the Eggs
Sauté Aromatics and Vegetables
Add Spices and Rice
A vibrant Indo-Chinese classic! Fluffy basmati rice, scrambled eggs, and crisp veggies are tossed in a wok with aromatic Indian spices and savory sauces. A quick, flavorful one-pot meal perfect for a weeknight dinner.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 888 calories per serving with 21.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Finish
Garnish and Serve
Add 200g of cubed paneer, boneless chicken, or shrimp. Sauté the protein after the aromatics and before the vegetables until cooked through.
For a fiery kick, add 1-2 tablespoons of Schezwan sauce along with the soy sauce. You can also increase the amount of green chilies.
Omit the eggs and substitute with 200g of crumbled firm tofu or paneer. Scramble the tofu/paneer just like the eggs and set aside.
For a healthier twist, substitute basmati rice with cooked brown rice or quinoa. Adjust cooking time as needed.
The eggs in this dish provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rice is a primary source of carbohydrates, which the body uses for quick and sustained energy, making this a fulfilling meal.
The variety of vegetables like carrots, beans, and bell peppers contributes essential vitamins (like A and C), minerals, and dietary fiber, which aids digestion.
A single serving of Masala Egg Fried Rice contains approximately 380-420 calories, depending on the amount of oil and specific vegetables used.
It can be a balanced meal as it contains carbohydrates from rice, protein from eggs, and vitamins from vegetables. To make it healthier, you can increase the quantity of vegetables, use brown rice, and reduce the amount of oil and sodium (soy sauce).
Long-grain rice like Basmati or Jasmine is ideal. The key is to use rice that has been cooked and completely cooled, preferably refrigerated overnight. This helps the grains dry out and prevents the final dish from becoming mushy.
Yes, you can easily make it vegan. Simply omit the eggs and replace them with crumbled firm tofu, paneer, or extra vegetables like mushrooms and sweet corn.
The main reason for sticky fried rice is using warm, freshly cooked rice. Always use cold, day-old rice. Also, ensure your wok is very hot and don't overcrowd it, which can cause the ingredients to steam instead of fry.
This recipe goes great with these complete meals
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