Egg Fried Rice / Fried rice with egg /Rice varieties / Chinese style fried rice

Written by: 7aumsuvai
Egg fried rice, simple fried rice prepared with scrambled eggs and vegetables. This fried rice goes well with any Manchurian of your choice. Good for the lunch box too!

Serves 3 to 4
  • 1 cup – Basmati rice (uncooked)
  • 1 cup – Vegetables (Carrot, beans, green peas - Chopped finely)
  • 1/2 tsp – Garlic (chopped finely)
  • 1/2 tsp – Ginger (chopped finely)
  • 2 tbsp – Spring onion
  • 1/2 tsp – Soya sauce
  • 1 to 1 1/2 tsp – Chilli garlic sauce
  • 1/8 tsp – Sugar
  • 1 to 2 tbsp – Oil (I used olive oil)
  • 3 no’s – Egg
  • Salt and pepper powder as needed

Preparation method:
  1. Wash basmati rice and soak it for 20 to 30 minutes. Drain water completely and keep it aside.
  2. Take a pressure cooker, add soaked rice, 1 1/4 to 1 1/2 cups of water, required salt and 1 tsp of oil, cook for 1 whistle or until well cooked. Remove from fire and spread it in a plate, allow them to cool completely.
  3. Heat oil in a pan, add chopped garlic and ginger, saute for few seconds. Followed by chopped vegetables and little salt over medium flame, saute until vegetables are 3/4 cooked.
  4. Beat the eggs thoroughly with a little salt and pepper powder. Add the egg mixture to the sauteed vegetables and scramble them for about a minute.
  5. Keep the flame in high, add the cooked rice, soya sauce, chilli garlic sauce, sugar, required salt and pepper powder, gently mix well until the rice is well coated with sauces.
  6. Finally garnish with chopped spring onion and serve hot with spicy manchurian or chilli paneer.

  • You can replace black pepper with white pepper too. I used freshly ground black pepper in this recipe.
  • I have used carrot, beans and green peas in this fried rice.
  • Do not over cook rice, it should hold its shape.
  • Keep the flame in high while adding rice.

No comments:

Post a Comment

Thanks for leaving your comments.