Got a day old rice? Want to revamp it? Make this quick and easy, not to mention uber delicious stir-fried Egg Fried Rice in a skillet or wok in minutes! It is more than just a simple Chinese side dish and gets made in a jiffy as well!
Scrambled Eggs, Beaten Eggs and stir frying cooked rice with sesame oil, soy sauce, spring onions, garlic on a wok over medium heat are my best bets for super quick meals on weekdays. That’s why I keep using white rice or healthy Brown Rice to make Shrimp Quinoa Fried Rice or Schezwan Fried Rice when making elaborate Indian meals ain’t possible.
If you are craving for an unbeatable wholesome meal any day, any time, call dibs on Fried Rice with Egg. Most importantly, this rice is full of protein. Moreover, add to that all the finely chopped veggies, soy sauce and you are on a ride on awesome flavours.
And the fact that it is incredibly simple to pull it over in no time makes it all the more “appetizing”, no? Mostly, Chinese take-away 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 how to make it? Let me help you out!
How to make Homemade Egg Fried Rice?
Firstly, take some oil in a large skillet or a medium wok. Now, let it heat. Then, add all the veggies. Saute them for a while and then move them to a side. Now, add eggs and cook them till they get scrambled.
Finally, add the rice and all the remaining ingredients, mix them up well and remove from high heat. Piping hot and healthy Egg Fried Rice is all set to get served. Enjoy it as it is or you may also pair it up with Indo-Chinese Sweet Sour Vegetables or Chinese Cashew Chicken. For today, here’s my incredibly simple recipe for this rice. Start reading!
Egg Fried Rice Recipe
Egg Fried Rice
Got a day old rice? Want to revamp it? Make this quick and easy, not too mention uber delicious stir-fried Egg Fried Rice in a skillet or wok in minutes!
- 3 cups Cooked Rice
- 1 tbsp Vegetable Oil
- 1 tsp Garlic Finely Chopped
- 1 tsp Ginger Finely Chopped
- 1/4 cup Onion Finely Chopped
- 1/4 cup Celery Finely Chopped
- 1/4 cup Carrot Finely Chopped
- 1/4 cup Corn Kernels
- 1/4 cup Capsicum Diced
- 1/4 cup cabbage Shredded
- 2 Eggs
- 2 tsp Soy sauce
- 2 tsp Red Chilli Paste
- 2 tsp Rice Vinegar
- 1 tbsp Sesame Oil
- Salt to taste
- 2 tbsp 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 ajinomoto and mix well.
Cook for a minute on high heat.
Garnish with spring onion greens.
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