Masala Egg Fried Rice
A vibrant Indo-Chinese classic! Fluffy basmati rice, scrambled eggs, and crisp veggies are tossed in a wok with aromatic Indian spices and savory sauces. A quick, flavorful one-pot meal perfect for a weeknight dinner.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Scramble the Eggs
- b.In a small bowl, whisk the eggs with a pinch of salt and black pepper.
- c.Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over medium-high heat.
- d.Pour in the whisked eggs and cook, stirring gently, for 1-2 minutes until they are softly scrambled. Do not overcook.
- e.Remove the scrambled eggs from the wok and set aside on a plate.
- 2
Step 2
- a.Sauté Aromatics and Vegetables
- b.In the same wok, add the remaining 2 tablespoons of oil and heat over high heat until it shimmers.
- c.Add the minced garlic, grated ginger, and green chilies. Stir-fry for 30 seconds until fragrant.
- d.Add the chopped onion and sauté for 1-2 minutes until it becomes translucent.
- e.Add the mixed vegetables (carrots, beans, bell peppers) and stir-fry for 3-4 minutes. They should be tender but still have a crisp bite.
- 3
Step 3
- a.Add Spices and Rice
- b.Reduce the heat to medium. Add the turmeric powder, red chili powder, and garam masala. Stir for 30 seconds to cook the raw spices.
- c.Add the cooked and cooled basmati rice to the wok. Using your spatula, gently break up any large clumps.
- 4
Step 4
- a.Combine and Finish
- b.Increase the heat back to high. Drizzle the soy sauce and rice vinegar over the rice.
- c.Toss everything vigorously for 2-3 minutes, ensuring the rice is evenly coated with the spices and sauces and is heated through.
- d.Add the reserved scrambled eggs, most of the chopped spring onions, remaining salt, and black pepper. Give it a final toss to combine everything well.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish with the fresh coriander leaves and the remaining spring onions.
- c.Serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old rice. This is the most crucial tip for non-sticky fried rice, as the grains are drier and separate easily.
- 2Prep all your ingredients (mise en place) before you start cooking. Stir-frying is a very fast process.
- 3Use a wok if you have one. Its shape allows for even heat distribution and the classic 'wok hei' (smoky flavor).
- 4Don't overcrowd the wok. If making a larger batch, cook in two separate portions to ensure the rice fries instead of steams.
- 5For a richer flavor, you can add a teaspoon of tomato ketchup or Schezwan sauce along with the soy sauce.
Adapt it for your goals.
Protein Boost
Add 200g of cubed paneer, boneless chicken, or shrimp. Sauté the protein after the aromatics and before the vegetables until cooked through.
Spicier VersionSpicier Version
For a fiery kick, add 1-2 tablespoons of Schezwan sauce along with the soy sauce. You can also increase the amount of green chilies.
Vegan OptionVegan Option
Omit the eggs and substitute with 200g of crumbled firm tofu or paneer. Scramble the tofu/paneer just like the eggs and set aside.
Different GrainsDifferent Grains
For a healthier twist, substitute basmati rice with cooked brown rice or quinoa. Adjust cooking time as needed.
Why this is on our healthy list.
Good Source of Protein
The eggs in this dish provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Energy Boosting
Rice is a primary source of carbohydrates, which the body uses for quick and sustained energy, making this a fulfilling meal.
Rich in Vitamins and Minerals
The variety of vegetables like carrots, beans, and bell peppers contributes essential vitamins (like A and C), minerals, and dietary fiber, which aids digestion.
Frequently asked questions
A single serving of Masala Egg Fried Rice contains approximately 380-420 calories, depending on the amount of oil and specific vegetables used.