Got a day old rice? Want to revamp it? Make this quick and easy, not to mention uber delicious stir-fried Chinese Egg Fried Rice in a skillet or wok in minutes! It is more than just a simple healthy side dish and gets made in a jiffy as well!
Here are some more Fried Rice Recipes, that are perfect for your weekday meals – Hibachi Fried Rice, Thai Fried Rice, Thai Pineapple Fried Rice, Chicken Fried Rice, Bacon Fried Rice, and Schezwan Fried Rice.
About This Recipe
Scrambled Eggs, Rice, Spring Onions, Garlic and Sauces stir fried on a wok over medium heat are my best and super quick meals on weekdays.
If you are craving for an unbeatable wholesome meal any day, any time, call dibs on Indo Chinese Fried Rice with Egg. Most importantly, this rice is full of protein.
Moreover, add the goodness of all the finely chopped veggies, soy sauce and you are on a ride on some awesome flavors.
And the fact that it is incredibly simple to pull it over in no time makes it all the more “appetizing”, no?
Mostly, Chinese takeaway buzz on your mind when you feel like eating Egg Fried Rice but I beg to differ.
I say, make it at home, folks! It is so damn healthy and convenient that way. Still, thinking about how to make it? Let me help you out!
This recipe is
- Fuss Free
- Highly adaptable
- Use leftover rice
- Use basic ingredients
Rice – For the best results, use an old day or leftover rice to make this Fried Rice. If you are making it using fresh rice, then make sure that you cool them down fully before adding to the recipe.
Eggs – This is the key ingredient in this recipe. Eggs are scrambled and added in the rice, which makes it different from other Fried Rice recipes.
Vegetables – Along with eggs, we will add some vegetable goodness too. I have added bell pepper, corn kernels, carrots, cabbage, celery, onions, spring onions in the fried rice, but you can go ahead and add more vegetables of your choice.
Sauce – To add some flavor, we will need soy sauce and red chili paste. Red Chili paste makes it spicy, but you can avoid it if you are not a spice fan.
Oil – To cook, I have used vegetable oil and later added some Sesame Oil to get that authentic taste. You can even use sesame oil and olive oil for cooking the fried rice.
Others – We will also need garlic, ginger, rice vinegar, salt, white pepper powder to enhance the taste of this fried rice even more.
Step by Step Recipe
Heat oil in a pan.
Once the oil is hot, add garlic and ginger and fry for a few seconds.
Add onion and celery and fry for 10-15 seconds. Celery gives a very delicious flavour to the rice, however if it’s not available, you can skip it.
Add carrot, corn, capsicum and cabbage and saute for a minute. You can add any veggie or meat of your choice at this stage.
Move the vegetables to the side of the pan and pour the eggs in the pan.
Cook until eggs are scrambled and cooked. Keep mixing the eggs continuously while scrambling and scramble on medium low heat. Mix everything up.
Add soy sauce, red chilli paste, rice vinegar, sesame oil and salt. You can adjust the amount of chilli paste according to your taste preference. Increase or decrease it as you like.
Add cooked rice and white pepper powder and mix well.
Cook for a minute on high heat.
Frequently Asked Questions
You can add in Carrots, Corn Kernels, Broccoli, Zucchini, Mushrooms, Green Beans, Baby Corn, Spring Onions, Celery, Cabbage, Onions, etc.
You can also add in some cubed Tofu for extra protein.
You can opt for long grain White Rice, to make this Fried Rice. I sometimes even use Brown Rice, to make it healthy.
You can also follow the recipe and make the same with Broken Wheat, Quinoa and Couscous. You can even go for Cauliflower Rice for a low carb meal.
To make it even more spicy, you can also add in Schezwan Sauce or Sriracha Sauce.
It depends on how much oil you use to stir fry the rice. The less oil you use, healthier it is. To make it even more healthy, fill it with protein that is egg and a lots of vegetables.
Indian Style Masala:
Instead of Indo Chinese version, you can make an Indian style masala egg fried rice too.
To make it, heat oil in a pan. Add chopped ginger and garlic and saute for a few seconds. Add onion, green chilli and capsicum and cook for a minute. Now add eggs and scramble them.
Add spice powders like coriander powder, red chilli powder, turmeric powder, and garam masala powder and fry for 2-3 minutes. Now add cooked rice and mix everything well. Add lemon juice and freshly chopped coriander and mix well.
If you are looking for a spicy version of this egg rice, then adding some schezwan sauce along with the sauces is a great option. I have a fabulous homemade Schezwan Sauce Recipe here. Do check it out.
To make it Korean style, mix eggs with rice. Heat oil in a pan. Add scallions and fry for a few seconds. Add the rice mixed with eggs and cook for 3-4 minutes. Now add oyster sauce, salt, and pepper and mix well. Serve hot.
This Egg Fried Rice lasts in the fridge for about 2 days, when stored in an air tight container. Reheat only the amount you want to serve, if you are making it in a big quantity.
To reheat egg rice, bring the rice to room temperature. Sprinkle some water over it and micro for 2-3 minutes. Stir in between a few times. You can also reheat the fried rice in a pan.
You can make this rice in a big batch and freeze it in portions for later use. It keeps good in the freezer for up to a month.
It is a full meal in itself and tastes great with tomato ketchup or any spicy hot sauce. You can serve it with any Chinese Style Curry too.
You can also serve it for your weekend Brunch with a Soup, Momos/Dimsums, Stir Fried Vegetables and Chinese Gravies.
Enjoy it as it is or you may also pair it up with Hunan Chicken, Indo-Chinese Sweet Sour Vegetables, or Chinese Cashew Chicken.
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Egg Fried Rice Recipe
- 2 cups Cooked Rice
- 1 tablespoon Vegetable Oil
- 1 teaspoon Garlic (Finely Chopped)
- 1 teaspoon Ginger (Finely Chopped)
- ¼ cup Onion (Finely Chopped)
- ¼ cup Celery (Finely Chopped)
- ¼ cup Carrot (Finely Chopped)
- ¼ cup Corn Kernels
- ¼ cup Capsicum (Diced)
- ¼ cup Cabbage (Shredded)
- 2 Eggs
- 2 teaspoon Soy sauce
- 2 teaspoon Red Chilli Paste
- 2 teaspoon Rice Vinegar
- 1 tablespoon Sesame Oil
- ½ teaspoon White Pepper Powder
- Salt to taste
- 2 tablespoon Spring Onion Greens (Chopped)
- Heat vegetable oil in a pan.
- Once the oil is hot, add garlic and ginger and fry for a few seconds.
- Add onion and celery and fry for 10-15 seconds.
- Add carrot, corn, capsicum and cabbage and saute for a minute.
- Move the vegetables to the side of the pan and pour the eggs in the pan.
- Cook until eggs are scrambled and cooked.
- Mix everything up.
- Add soy sauce, red chilli paste, rice vinegar, sesame oil and salt.
- Add cooked rice, white pepper powder and salt and mix well.
- Cook for a minute on high heat.
- Garnish with spring onion greens.
- Serve hot.
This looks lovely, will try this next time we have left over rice.
Do try it. It came out delicious.