This Indo‑Chinese classic brings perfectly separated long‑grain rice together with soft scrambled egg and crisp‑tender veggies for a comforting, umami‑rich bowl. Rice is tossed on high heat with garlic, ginger, onions, carrots, beans, capsicum, and spring onions, then finished with light/regular soy, a touch of chili sauce, vinegar, and pepper for brightness and balance. Great as a complete meal or paired with chilli paneer/chicken or manchurian.

Taste profile: savory umami with gentle heat and a light tang.
Texture: fluffy, separate grains; soft egg ribbons; crisp‑tender vegetables.
Ideal for: quick meals, party bowls, and as a side to Indo‑Chinese mains.
Serving suggestion: top with spring onion greens; add sesame or fried garlic for crunch.

What You Get

One portion of Egg Fried Rice, fresh wok‑tossed.

Key Highlights

High‑heat stir‑fry for subtle “wok‑hei” smokiness.
Balanced sauces—bold yet not overpowering.
Protein + veg comfort in one bowl.

Ingredients

Base: long‑grain rice (day‑old preferred), oil.
Protein: eggs (soft scrambled into ribbons).
Vegetables: onion, capsicum, carrots, beans, cabbage, spring onions; optional peas/celery.
Sauces & seasoning: soy sauce (light/regular), chili sauce, vinegar, black/white pepper; optional chili oil and a pinch of sugar for balance.
Garnish: spring onion greens; optional sesame, fried garlic, or coriander.