EGG FRIED RICE RECIPE
Egg Fried Rice is a popular Indo-Chinese dish that is flavorful, satisfying, and easy to make. It is a balanced meal that combines protein-rich eggs with vegetables and rice. The dish is prepared by stir-frying cooked rice with scrambled eggs, mixed vegetables, and a combination of soy sauce and oyster sauce for a savory and aromatic flavor. Egg Fried Rice can be enjoyed as a standalone meal or paired with a side dish of your choice. It is a great option for those following an Indian weight loss diet as it is low in fat and calories, yet provides essential nutrients.
INGREDIENTS
- 2 cups cooked basmati rice (preferably leftover and cooled)
- 2 eggs, beaten
- 1 cup mixed vegetables (carrots, peas, corn, bell peppers, etc.), finely chopped
- 1/2 cup spring onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
INSTRUCTIONS
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add minced garlic and sauté for a minute until fragrant.
Add the beaten eggs to the pan and scramble them until they are fully cooked. Remove the scrambled eggs from the pan and set aside.
In the same pan, add the chopped mixed vegetables and stir-fry for 2-3 minutes until they are slightly cooked but still retain their crunch.
Add the cooked rice to the pan and stir-fry with the vegetables for a few minutes, breaking up any clumps.
Add soy sauce and oyster sauce (if using) to the pan and mix well to coat the rice and vegetables evenly. Adjust the seasoning with salt and pepper according to your taste.
Add the scrambled eggs and chopped spring onions to the pan. Stir-fry for another minute to combine all the ingredients.
Drizzle sesame oil over the fried rice and give it a final toss.
Remove from heat and serve the Egg Fried Rice hot.
TIPS
It is best to use leftover cooked rice that has been cooled in the refrigerator as it results in firmer and less sticky fried rice. Freshly cooked rice can be used, but make sure to spread it out on a tray and let it cool before using.
Ensure that all the ingredients, including the cooked rice, eggs, and vegetables, are prepared and ready to use before starting the cooking process.
You can customize the vegetables according to your preference and availability. Feel free to add or substitute with other vegetables like broccoli, mushrooms, or beans.
Use a high heat cooking oil like vegetable oil or peanut oil for stir-frying to achieve the desired texture and flavor.
Adding a dash of sesame oil at the end enhances the aroma and flavor of the dish. If you don’t have sesame oil, you can skip this step.
For added protein, you can include diced cooked chicken, shrimp, or tofu along with the vegetables.
Serve the Egg Fried Rice as a complete meal or pair it with a side of vegetable Manchurian or chili chicken for a more elaborate Indo-Chinese feast.
Adjust the seasoning and sauces according to your taste preference. You can add more soy sauce or oyster sauce for a stronger flavor or reduce the amount for a milder taste.
NUTRITION VALUE
- Calories: 250-300
- Protein: 10-12 grams
- Carbohydrates: 30-35 grams
- Fat: 10-12 grams
