Leftover cooked rice is something which we all have in our refrigerator and typically its basmati in my home and there is only one easy way to make it all fancy is to make stir fried rice. With a handful of chopped veggies and few eggs, you got yourself a flavorful , colorful decent dish to bring to the table which will never make a second round to the fridge….
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|Cooked Rice (Basmati / Any long grain / Jasmine)||4 cups|
|Mixed Vegetables (carrot, beans, cabbage)||1 cup|
|Ginger (minced)||1 teaspoon|
|Garlic (minced)||1 teaspoon|
|Spring onion / green onion (chopped)||2 tablespoons|
|Rice vinegar / plain white vinegar||2 drops|
|Black pepper powder||3/4 teaspoon|
|Soy Sauce (dark)||3/4 teaspoon|
|Oil||3 teaspoons (to cook eggs)|
|Oil||2 tablespoons (for veggies)|
Egg fried rice should have more scrambled eggs than regular fried rice… so for every cup of cooked rice you need an egg…. this way you get a little bit of egg in every spoon you scoop 😛
Heat oil in a wok/ kadai – pour the beaten egg and do not disturb for few seconds. Let it sit and set a bit.
Now gently swirl the egg mixture or use a spatula to move it the side.
After few minutes the egg become fluffy.
Use your spatula and lightly scramble to make big chunks of eggs. Remove from pan and keep it ready.
In the same pan add oil and start sauteing the veggies with a pinch of sugar & and few drops of vinegar. (Rice vinegar or plain white vinegar also works)
Add salt and give a stir.
Add black pepper powder (freshly ground works best). A dash of white pepper powder gives flavor (use if you have)
Add soy sauce to the veggies. I have used Chings brand Dark Soy Sauce, if using light soy then add a little more. Give a quick stir.
Immediately add the cooked rice and stir fry over high flame till they all mix well.
Add in the cooked eggs and spring onions. Again stir fry over high flame for few minutes and switch off.
Hot, hot Indo chinese style fried rice is all ready to be served! To be honest they taste awesome without any side… but even a simple humble ketchup can go on the side. If you have all the time, then get ready to make Veg Manchurian / Chicken Manchurian, Chilli Chciken, Gobi Manchurian, Paneer Butter Masala and surprise your other half 😉
- Serves 2-3 approx.
- I usually stick to carrots, beans and cabbage for egg fried rice but if you wish you can add more veggies of your choice.
- Recipe suits well on any cold cooked rice preferably basmati, long grain white rice.
- Rice vinegar brings nice flavor to the veggies and keep them crisp. You may use plain vinegar instead.
- Sugar is added to retain the colors of the veggies intact.
- White pepper powder gives restaurant touch to the dish, try it!
- Too much soy sauce can give color but will change the taste, so stick to about less than a teaspoon.
- I have used Chings Brand Dark Soy Sauce for this recipe.
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