Egg Fried Rice
A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prep Vegetables and Eggs
- b.Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
- c.In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
- 2
Step 2
- a.Scramble the Eggs
- b.Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
- c.Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
- d.Immediately remove the scrambled eggs from the wok and set them aside on a plate.
- 3
Step 3
- a.Sauté Aromatics and Vegetables
- b.Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
- c.Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- d.Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
- 4
Step 4
- a.Fry the Rice
- b.Add the cold, cooked rice to the wok. Use a spatula to gently break up any large clumps, pressing them against the side of the wok.
- c.Stir-fry for 2 minutes, tossing the rice to coat it in the oil and heat it through evenly.
- d.Pour the soy sauce, red chili sauce, and vinegar over the rice. Sprinkle with salt and black pepper powder.
- e.Toss everything vigorously on high heat for another 2-3 minutes, ensuring every grain of rice is coated with the sauces and heated through.
- 5
Step 5
- a.Combine and Serve
- b.Return the cooked scrambled eggs to the wok.
- c.Add most of the chopped spring onion greens, reserving a small amount for garnish.
- d.Give everything a final, quick toss to combine all the ingredients well.
- e.Taste and adjust seasoning if necessary. Serve immediately, garnished with the remaining spring onion greens.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, cold rice. It's drier and less sticky, which prevents the fried rice from becoming mushy.
- 2A very hot wok or pan is essential for achieving the signature smoky 'wok hei' flavor.
- 3Have all your ingredients chopped and ready ('mise en place') before you start cooking, as the stir-frying process is very quick.
- 4Don't overcrowd the pan. If making a larger batch, cook in two separate batches to ensure the rice fries rather than steams.
- 5Gently break up any clumps in the cold rice with your hands before adding it to the wok for more even cooking.
- 6For extra flavor, you can add a pinch of MSG (ajinomoto), a common ingredient in Indo-Chinese cooking, though it's optional.
Adapt it for your goals.
Chicken Fried Rice
Add 1 cup of finely diced, boneless chicken. Sauté the chicken after the aromatics and before the vegetables until cooked through.
Shrimp Fried RiceShrimp Fried Rice
Add 1 cup of peeled and deveined shrimp. Sauté them for 1-2 minutes until pink and cooked, then remove and add them back at the end with the eggs.
Vegetable Fried Rice (Vegan)Vegetable Fried Rice (Vegan)
Omit the eggs. You can add crumbled firm tofu or edamame for protein. Ensure your chili sauce is vegan.
Schezwan Fried RiceSchezwan Fried Rice
Replace the red chili sauce with 1-2 tablespoons of Schezwan sauce for a spicier, more pungent flavor.
Why this is on our healthy list.
Good Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Provides Quick Energy
The carbohydrates from the rice are easily digested and provide a quick source of energy, making this a satisfying and refueling meal.
Rich in Vitamins and Minerals
The variety of vegetables like carrots, capsicum, and beans contributes essential vitamins (like Vitamin A and C), minerals, and dietary fiber, which supports digestive health.
Frequently asked questions
One serving of this Egg Fried Rice (approximately 1.5 cups or 325g) contains around 450-500 calories, depending on the amount of oil and specific sauces used.