Egg Fried Rice is my GO-TO recipe when I don’t know what to eat and I need to clean out the fridge! I always have the ingredients needed to make this for a quick & easy meal. The flavor of rice mixed with eggs, vegetables, and black pepper powder were something that brought comfort to my belly. It probably comes as no surprise that I cook fried rice very frequently. Not only do I find this dish comforting, but it is also mend easy to make. All you really need is rice, eggs and vegetables. The Chinese Fried Rice that is so popular with Indians is, in fact, not real Chinese style Fried Rice. It is an Indo-Chinese version of Fried Rice, which has been modified to suit our tastes in India.
Egg fried rice is the simplest of fried rice variations that you’ll find. The basic version is nothing but cooked rice, beaten eggs, spring onions or scallions, oil and soy sauce cooked on high heat in a wok. You’ll find many versions of this egg and rice recipes. Adding eggs gives great flavor,texture and protein. Carrots, onions, green onions and peas: These are the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love.
5 secrets for perfect fried rice
- Use cold, leftover cooked rice.
- Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice.
- A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface.
- Use the biggest pan available in your kitchen and don’t crowd it with ingredients.
- Don’t overdo the saucy seasonings like soy sauce or any other sauce. Here I didn’t add any sauce for flavor and only add salt for saltiness and savour. Too much sauce will make your rice mushy.
Add rice to centre of pan. Add fried eggs on top of rice, then using a wooden spoon, break the rice and eggs up, tossing and stirring as you break them. Stir-fry until rice grains are loose and separated, 2 to 3 minutes.
Be feel free to cook left over rice. Do not use hot steamed rice. If you don’t have an hour to wait, you can spread still hot rice on a tray and let the surface moisture evaporate. Day old rice makes excellent fried rice (stored at least 12 hours are perfect) but it tends to clump.
Egg fried rice has lots of vegetables and eggs so obviously healthy. Just like eggs cooked in other ways, fried eggs are rich in nutrients and can contribute towards a healthy diet when eaten as part of a balanced meal.
Egg fried rice accompanied by any Manchurian or Tomato ketchup.
Watch egg fried rice recipe video.
Egg Fried Rice | Fried Rice Recipe | Restaurant Style Egg Fried Rice
Ingredients
Instructions
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Use basmati rice / Jasmine rice to prepare fried rice.
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Wash rice and soak for 30 minutes.
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After 30 minutes drain the water completely, and cook the rice.
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Add oil to a water and allow to boil.
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Add salt to this rice.
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Once water started boiling, add soaked rice. Mix gently.
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In 15 minutes, the rice has to be 95% or ¾th cooked.
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To check whether the rice cooked properly or not. Cook the rice until like texture not to mushy.
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Drain the cooked water completely and transfer rice in to a plate and allow to cool to make the grains separate.
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To fry the eggs, heat oil in a pan.
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Take eggs and beat nicely.
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Pour egg in to oil and add salt.
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Add black pepper powder.
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Fry the egg like scrambled egg.
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To prepare fried rice, heat oil in an iron kadai or pan.
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Add chopped garlic.
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Add spring onion, sauté for a minute.
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Add sliced big onion.
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Fry until turns light golden colour.
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Add sliced carrots and capsicum.
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Add sliced cabbage.
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sauté in high flame in the oil itself. Do not make veggies to fully cooked.
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Add salt to these vegetables.
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sauté until like this.
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Now add cooked rice.
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Add fried eggs.
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Add black pepper powder.
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Add chopped spring onion.
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Toss all together until you hear rice crackling sound.
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Toss until, rice get mixed well with veggies masala.
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Garnish with more spring onion.
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Yummy egg fried rice is ready to serve.
Note
- It doesn’t matter what colour of onion you use. White, yellow or red onions work. If you don’t have onions, you can use shallots.
- You can use whatever vegetables you want for this recipe. Corn, bell peppers, carrots, green beans, zucchini, and peas are all great options for this fried rice. The exact number of vegetables you use is up to you. Keep in mind that the more vegetables you use, the more moisture you’ll likely introduce to the wok as you cook the fried rice. This can lead to soggy fried rice, especially if there is a lot of crowding in the wok (or sauté pan). I have found 2 cups of diced vegetables to be sufficient.
- If Vegetables are chopped thinly in a uniform size and fried on a high flame to 60%, they become crunchy and taste great. If you fry them too much, they become too hard.
- Always mix cool rice grains to the vegetables.
