Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Egg Fried Rice

 Published 2019-Feb-02   Updated 2019-Feb-02

- Submitted by Dahlia

(Muttai Sadam)

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Egg Fried Rice is an Indo Chinese style rice wherein cooked rice is stir-fried with eggs and vegetables. This is easy to make yet tastes awesome. Its a wholesome dish that can be served as such. I make this often for my childrens lunchbox.

Recipe For Egg Fried Rice

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 3 - 4

Ingredients

  • Basmati rice - 1 cup
  • Egg - 4
  • Onion - 1/2 (sliced)
  • Carrot - 1 (chopped)
  • Green Beans - 4 (chopped)
  • Cabbage (shredded) - 1/4 cup
  • Capsicum - 2-3 tbsp (chopped)
  • Spring onions - 2 stals (chopped)
  • Garlic - 5 cloves (finely chopped)
  • Soya sauce - 1/2 tsp
  • Ajinomoto - 1/4 tsp (optional)
  • Black Pepper (coarsely powdered) - 2 tsp
  • Olive Oil - 3 tbsp
  • Salt - to taste

Method

  1. Wash the rice and cook it. Spread the rice in a plate and let it cool. Chop and keep all the veggies ready.
  2. Heat 1 tbsp of olive oil in a big kadai or wok. First add the egg, scramble it and remove t on a plate.
  3. In the same kadai add another 2 tbsp of milk and add the chopped garlic.
  4. Next add the sliced onions and the white part of spring onions. Stir fry for couple of minutes.
  5. Now add the vegetables - carrots, beans, capsicum and cabbage (or whatever I have on hand). Stir Fry for 4-5 minutes. The vegetables should be par fried and retain its crunch.
  6. Now add the soya sauce and stir fry for a minute.
  7. Then add the cooked rice. Add required salt, black pepper powder and ajinomoto. Stir Fry for 2-3 minutes until everything comes together.
  8. Fnally mix in the scrambled eggs and garnish with spring onions. Serve hot.

Serving Egg Fried Rice

  • Egg fried rice tastes great as such. Just a little green sauce or tomato ketchup will do.
  • If you want to make it for guests, make a indo-chinese style side dish with it.

More Rice Recipes

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 Published by on and last updated on 2019-02-02.