Egg Fried Rice
Egg Fried Rice is a delectable rice preparation made with scrambled eggs and a medley of vegetables. Chinese fried rice with vegetables and egg is a unique way of using any leftover rice and veggies.
Servings: 2
Calories: 690kcal
Ingredients
- Rice – 1 cup
- Garlic – ½ tbsp, finely minced
- Ginger – ½ tbsp, finely minced
- Onions – ½ cup, finely chopped
- Carrots – ½ cup, finely chopped
- French Beans – ½ cup, finely chopped
- Capsicum – ½ cup, finely chopped
- Spring Onions – ¼ cup
- Eggs - 2
- Oil – 3 tbsp
- Salt to taste
- Soya Sauce – 1 tsp
- Vinegar – 1 tsp
- Chilli Sauce – 1 tsp
- Pepper – ½ tsp
- Ajinomoto – a pinch
Instructions
- Wash rice and soak in water for 30 minutes. Rinse and boil till ¾ done. Run under cold water and work 1 tbsp oil into the rice and leave it to drain in a colander.
- Heat ½ tbsp of oil in a pan. Break eggs in it, sprinkle salt and scramble. Remove and keep aside.
- Heat the remaining oil in the pan. Once it heats up, add minced ginger and garlic. Saute.
- Put in the chopped onions and stir on high heat till they turn translucent.
- Next add the chopped carrots and French beans. Sauté for 1-2 minutes.
- Add the chopped capsicums and stir well. Toss in a little of the chopped spring onions. Mix well.
- Add the scramble eggs. Combine well.
- Mix in pepper powder, ajinomoto, salt. Stir well. Add soya sauce, vinegar and chilli sauce. Mix well.
- Put in the rice and toss well. Sprinkle some chopped spring onions on top and remove.
- Serve Egg Fried Rice with Chilli Chicken.
Notes
- For best results, ensure the rice is thoroughly cooled or refrigerate before cooking.
- You can use any vegetable of your choice - carrots, French beans, corn, capsicum, peas or zucchini. But the more vegetables you use, the more is the moisture that will ooze out. So to prevent ending up with soggy fried rice limit the veggies to 1 cup for every 2 cups of rice