Egg Fried Rice has always been one of my go-to meals, especially when I have leftover rice in the fridge. It’s quick, easy, and packed with flavor! In just 30 minutes, you can turn simple ingredients like white or basmati rice, fresh veggies, eggs, and a few sauces into a tasty dish that goes perfectly with chicken or any of your favorite sides.
What You’ll Find On This Page
This dish has its roots in China but has spread far and wide, becoming a favorite in places like India and America. You’ll often spot it at street food stalls or in small local restaurants, loved for its comforting flavors and ease of preparation. It’s one of those dishes that always hits the spot, no matter where you’re from.
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How to Make Egg Fried Rice at Home?
Let’s make Egg Fried Rice together with the help of our step-by-step photos and video guide. We’ll sauté the veggies, add eggs, and mix in cold rice with some flavorful sauces to bring it all together. I’ve added a bit of garam masala for a slight Indian twist, but you can easily skip it if you prefer. Feel free to adjust the recipe to your taste—this dish is all about making it your own!
Enjoy More Fried and Flavored Rice Dishes:
- Fried Rice
- Chicken Fried Rice
- Shrimp Fried Rice
- Schezwan Fried Rice
- Nasi Goreng
- Chicken Biryani
- Chicken and Rice
- Hainanese Chicken Rice
Egg Fried Rice
Egg Fried Rice is a quick and tasty Indo-Chinese dish ready in just 30 minutes. Made with fragrant basmati or white rice, colorful veggies, eggs, and a hint of Indian masala, this delicious meal is perfect for lunch or dinner.
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Ingredients
- 3 cup Rice, basmati or long grain, cooked
- ¼ cup Oil
- 2 tsp Garlic, minced
- ¼ cup Onion, chopped
- ¼ cup Red Bell Pepper, thinly sliced
- ¼ cup Green Bell Pepper, thinly sliced
- ¼ cup Carrots, thinly sliced
- ¼ cup Cabbage, thinly sliced
- 4 Eggs, beaten
- 1 tsp Garam Masala, or sub with szechuan sauce
- 1 tbsp Ketchup
- 2 tsp Soy Sauce
- Salt, to taste
- 1 tsp Pepper Powder
- Spring Onions, to garnish
Instructions
Preparing Egg Fried Rice
- Start by heating oil in a pan over medium heat. Add finely chopped garlic and sauté it until fragrant. Be careful not to let the garlic brown too much, as this can make it taste bitter.
- Add thinly chopped onions and sauté them until they become soft and translucent. This helps release their natural sweetness and builds a nice base flavor for the dish.
- Add red and green bell peppers along with carrots to the pan. Sauté them for about a minute. This brief cooking time keeps the veggies crisp and vibrant, which adds a nice texture and color to the dish.
- Now, add the finely sliced cabbage and give it a quick stir. Since cabbage releases water quickly, adding it later helps maintain its crunchy texture. This step is key for preventing the rice from becoming soggy.
- Push the veggies to the sides of the pan to create a space in the center. Pour in the beaten frothy eggs and let them set. Beating the eggs until frothy beforehand helps achieve a light, fluffy texture when scrambled. Stir gently as they cook to keep them soft and moist.
- Continue to scramble the eggs until they are cooked through but still soft and fluffy. Overcooked eggs can become rubbery, so keep an eye on them and cook them just right.
- Stir in garam masala, ketchup, and soy sauce, making sure everything is evenly coated. The combination of these sauces and spices creates a rich, balanced flavor with a slight tang and spice. You can adjust the amounts to suit your taste.
- Add salt to taste and mix thoroughly, making sure all the flavors are well combined. Be careful not to add too much salt, as the soy sauce already brings a salty element to the dish.
- Gently fold in the cooked rice, being careful not to break the grains. Use day-old rice if possible, as it has less moisture and gives a better texture. Sprinkle pepper powder over the rice for a bit of extra spice, and mix everything gently to combine.
- Add chopped spring onions for a fresh, slightly sharp flavor. Give the rice a gentle toss to mix the onions evenly throughout the dish. The spring onions also add a crunch and a nice pop of color to the fried rice.
- Your vegetable egg fried rice is now ready to be served. It's perfect as a main dish or alongside your favorite sides. Enjoy it while it's hot for the best flavors and texture!
Serving
- Serve the warm Vegetable Egg Fried Rice with your choice of spicy chicken or dry veggie dishes. It also pairs wonderfully with just a dollop of ketchup for a simple yet satisfying meal. For more pairing ideas, be sure to check out the Serving Suggestions section below.
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Chef's Notes and Tips
Here are some helpful tips to make Egg Fried Rice just the way you like it:
- Rice Selection: Using day-old rice is key for the best fried rice, whether it's basmati, jasmine, brown or plain white rice. Day-old rice is drier and has less moisture, which helps you achieve that perfect, separated texture. Freshly cooked rice tends to be too moist and can result in clumps. Leftover rice is also great as it saves time and reduces food waste!
- Freshly Cooked Rice: If you don’t have day-old rice, no worries! You can still use freshly cooked rice by spreading it out on a tray to cool for 2-3 hours. Or, refrigerate it for 30 minutes to reduce the moisture. This simple step helps keep the rice dry and prevents it from becoming mushy when stir-fried.
- Use Wok or Pan: For that smoky, restaurant-style flavor, I recommend using an iron wok like I do in my classic Fried Rice recipe. However, if you don’t have a wok, a non-stick pan, as used in this recipe, works great too and will still give you delicious results!
- Garlic Care: Garlic adds a lot of flavor, but be careful not to burn it. Sauté it just until it turns a light golden brown. Burnt garlic can bring bitterness to your fried rice, so keep the heat low and watch it closely.
- Vegetable Crunch: To keep a nice balance of textures in your fried rice, sauté your veggies only until they’re half-done. This way, they stay crunchy and vibrant. Overcooking the vegetables can make them too soft and lose their texture, which can take away from the overall experience of the dish. The slight crunch of the veggies adds a nice contrast to the soft rice.
- Cabbage Technique: When using cabbage, it’s best to add it toward the end of sautéing the veggies to keep its crisp texture. Cabbage releases water as it cooks, and adding it too early can make the rice soggy. By adding it later, you keep the cabbage crunchy while preventing extra moisture from affecting the rice's texture.
- Unique Flavor Fusion: Get creative with your sauces! Traditional choices like soy sauce, chili sauce, Schezwan sauce, Sriracha, or even a bit of ketchup can add a sweet and tangy twist, so feel free to adjust based on your taste. In this recipe, I’ve added garam masala for a unique Indian twist, but you can choose to add it or skip it depending on your preference.
- Fresh Ingredients: Using fresh vegetables and eggs will make a noticeable difference in your fried rice. Fresh ingredients not only taste better, but they also make the dish look more vibrant and appealing. For example, crisp bell peppers and bright green onions can make your fried rice pop with color and flavor.
- Vegan Adaptation: For a vegan-friendly version, simply omit the eggs and make sure the sauces you’re using are vegan. Many store-bought sauces may contain non-vegan ingredients like fish sauce or egg products, but you can find plenty of vegan alternatives at Asian stores or online. Be sure to check the labels to find suitable options.
Nutrition Info
Serving: 1serving | Calories: 721kcal | Carbohydrates: 117g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 279mg | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2132IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Egg Fried Rice pairs wonderfully with a variety of dishes. Here are some of my top Indo-Chinese and other pairings that you can try with your Egg Fried Rice:
- Indo-Chinese Dishes: Egg Fried Rice pairs perfectly with popular Indo-Chinese dishes like Chilli Chicken, Chicken Manchurian, Chicken Lollipop, and Chilli Paneer. These dishes bring spicy, tangy, and savory flavors that complement the fried rice nicely, making them a great match for a complete meal.
- Szechuan Shrimp: For seafood lovers, the bold and spicy flavors of Szechuan shrimp make a great accompaniment to the fried rice.
- Spring Rolls: A light and crispy appetizer that starts your meal on a tasty note.
- Indian Recipes: Chicken Pakora, Chicken 65, and Gobi 65 all bring bold, spicy flavors that pair perfectly with Egg Fried Rice. These crispy, fried dishes add a crunchy texture, making them an excellent match for the fried rice.
- Soups: Egg Drop Soup, Miso Soup, and Hot and Sour Soup are great to enjoy with Egg Fried Rice. Their warm and tasty flavors make a nice start to your meal.
- Tandoori Chicken: The smoky and spicy flavors of tandoori chicken offer a delicious contrast to the fried rice.
- Raita: A cool and refreshing side that balances the rich flavors of the main dishes and pairs nicely with fried rice.
- Stir-Fried Vegetables: A healthy and simple addition that nicely complements the flavors of egg fried rice.
Storage Suggestions
I highly recommend enjoying the fried rice fresh to experience all the flavors at their best. However, if you have leftovers and need to store them, here’s how you can do it:
- Let the leftovers cool to room temperature and refrigerate them within 2 hours of cooking. Store the rice in airtight containers to keep it fresh and prevent it from absorbing any odors from the fridge.
- For the best taste and safety, try to consume the refrigerated fried rice within 1-2 days. When reheating, make sure the rice is steaming hot throughout, and avoid reheating it more than once. If the rice dries out, you can add a bit of water and mix to restore its moisture.
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