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egg fried rice indo chinese

Easiest Restaurant style Egg Fried Rice

Santosh Allada
Egg Fried Rice is the simplest and easiest of fried rice variations in Indo-Chinese cuisine. This basic version needs minimal ingredients - cooked rice, eggs, a few sauces, and seasoning.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese, Indian, Indo Chinese
Servings 2 people

Ingredients
  

  • 2 cups Basmati Rice cooked
  • 2-3 tbsp Oil
  • 2-3 numbers Eggs whisked
  • 2-3 tbsp Carrots finely chopped
  • 2-3 tbsp French beans finely chopped
  • 1-2 cloves Garlic finely chopped
  • 1/2 tbsp Red chili sauce
  • 1/2 tbsp Green chili sauce
  • 1 tsp Soy sauce
  • 1 tsp Vinegar
  • 1-2 tsp Black pepper powder
  • 1/2 tsp White pepper powder
  • 3 tbsp Spring onion roughly chopped
  • Salt to taste

Instructions
 

Pre-prep

  • Finely chop all the vegetables and cook the rice ahead of heating up the wok or kadhai.
  • Keep all the other ingredients ready within your reach.
  • Crack eggs in a bowl and beat/whisk well.

Egg Fried Rice recipe

  • Heat a Chinese wok until very hot, add the oil and swirl it all around the wok. This creates a non-stick layer.
  • Add the whisked egg and let it cook for 5 to 10 seconds.
  • Scramble it. Make sure not to brown it.
  • Throw in the chopped garlic and green onions. Saute on high flame for 10 seconds.
  • Add the chopped carrots and french beans. Continue to saute for another 30 seconds making sure to retain the crunch of the vegetables.
  • Add the cooked rice. Stir the rice 2-3 times.
  • Add the red chili sauce, green chili sauce, soy sauce, vinegar, black pepper powder, white pepper powder, and salt.
  • Stir fry or toss everything well to coat the rice with all the sauces and seasonings. Check for seasoning and adjust accordingly. Stir fry for 2 to 3 minutes, so that each rice grain is heated evenly.
  • Once it all comes together, a shower of spring onion green part. Give a good stir and it’s time to dig in! Serve Restaurant style Egg Fried Rice hot or warm.

Notes

Day-old rice is best to make any fried rice as it has no moisture. 
If you are planning to make a fresh batch of rice, cool it completely before adding it to the wok. If time permits, refrigerate the cooled rice for a few hours.
For a spicy egg fried rice, add chopped green chilies along with chopped garlic.