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.
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Taste profile: savory umami with gentle heat and a light tang.
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Texture: fluffy, separate grains; soft egg ribbons; crisp‑tender vegetables.
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Ideal for: quick meals, party bowls, and as a side to Indo‑Chinese mains.
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Serving suggestion: top with spring onion greens; add sesame or fried garlic for crunch.
What You Get
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One portion of Egg Fried Rice, fresh wok‑tossed.
Key Highlights
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High‑heat stir‑fry for subtle “wok‑hei” smokiness.
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Balanced sauces—bold yet not overpowering.
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Protein + veg comfort in one bowl.
Ingredients
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Base: long‑grain rice (day‑old preferred), oil.
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Protein: eggs (soft scrambled into ribbons).
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Vegetables: onion, capsicum, carrots, beans, cabbage, spring onions; optional peas/celery.
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Sauces & seasoning: soy sauce (light/regular), chili sauce, vinegar, black/white pepper; optional chili oil and a pinch of sugar for balance.
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Garnish: spring onion greens; optional sesame, fried garlic, or coriander.
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