Egg Fried Rice

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Egg Fried Rice is a quick and easy flavored rice, loaded with veggies and eggs. It’s very nutritious, filling and does not need any side dish. This recipe can be done is just 30 minutes which includes cooking rice. If you are using leftover rice then 15 minutes is all it takes to make this recipe. 

In this recipe I used veggies like Red Bell Pepper, Orange Bell Pepper, Green Bell Pepper, Carrot, Purple Cabbage and Peas. But you can easily modify with any vegetable you have available.

To make this recipe to taste like a restaurant style Egg Fried Rice, then I have few quick tips to follow –

  • Try to chop all the veggies finely and in equal size – This makes the veggies cook completely perfect without leaving any of them undercooked or burnt.
  • Stir fry all the veggies on high flame without adding salt – This makes the veggies cook faster and adding salt may bring out water from the veggies which makes them mushy.
  • Leave the veggies slightly undercooked – This makes the veggies crisp and crunchy.
  • Cook the rice al dente – This avoids the rice grains sticking to each other.

What you’ll need to make Egg Fried Rice

How to make Egg Fried Rice with step by step photos & instructions

1. Cook rice al dente and let it cool.

2. Chop all the veggies and keep aside.

3. Heat 3 tablespoons of oil in a wok. Add finely chopped ginger, garlic and green chili. Saute for a minute.

4. Add chopped onion and saute for 2 minutes.

5. Then add all the veggies except cabbage and saute on high for 2 minutes. Keep stirring continuously to avoid the veggies to burn.

6. Add chopped cabbage and stir fry into the veggies for 1 minute.

7. Lower the flame and push the veggies to a side in the wok. Break the eggs and add them to the pan.

8. Slowly scramble the eggs and let them cook well. 

9. Now combine all the veggies and scrambled eggs together.

10. Add black pepper, soy sauce, vinegar, chili sauce and ketchup. Combine well and cook for 2 minutes on medium flame.

11. Finally add cooked rice and salt to the wok. Gently mix everything together until it’s combined well. Serve hot!

Notes

  • When using leftover rice, make sure it’s not mushy or too soft.
  • You can use more veggies like green onion, corn and bamboo shoots to make it more nutritious.
  • Adjust oil, salt and soy sauce as per your taste.
  • You can use jasmine rice instead of basmati rice.
  • Add a teaspoon of teriyaki sauce for more flavor to the recipe.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.

Egg Fried Rice

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Ingredients
  • 4 cups Basmati Rice, cooked
  • 4 Eggs
  • 2 cups chopped Vegetables (I used Red Bell Pepper, Orange Bell Pepper, Green Bell Pepper, Carrot, Purple Cabbage, Peas)
  • 2 Green Chili, sliced
  • 1 tsp Ginger, finely chopped
  • 1 tsp Garlic, finely chopped
  • ½ tsp Black Pepper
  • Salt, as required
  • 1 ½ tsp Soy Sauce
  • 1 tsp Chili Sauce
  • 1 tsp Ketchup
  • 1 ½ tsp Chili Vinegar or Rice Vinegar
  • 3 tbsp Oil
Directions
Step 1
Cook rice al dente and let it cool.
Step 2
Chop all the veggies and keep aside.
Step 3
Heat 3 tablespoons of oil in a wok. Add finely chopped ginger, garlic and green chili. Saute for a minute.
Step 4
Add chopped onion and saute for 2 minutes.
Step 5
Then add all the veggies except cabbage and saute on high for 2 minutes. Keep stirring continuously to avoid the veggies to burn.
Step 6
Add chopped cabbage and stir fry into the veggies for 1 minute.
Step 7
Lower the flame and push the veggies to a side in the wok. Break the eggs and add them to the pan.
Step 8
Slowly scramble the eggs and let them cook well.
Step 9
Now combine all the veggies and scrambled eggs together.
Step 10
Add black pepper, soy sauce, vinegar, chili sauce and ketchup. Combine well and cook for 2 minutes on medium flame.
Step 11
Finally add cooked rice and salt to the wok. Gently mix everything together until it’s combined well. Serve hot!

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