Egg fried rice | Chinese Egg Fried Rice recipe

Egg fried rice is one of the famous and favorite fast food recipes from the great Chinese cuisine. Today let us see this Egg fried rice with detailed pictures and video.

Always cook this egg fried rice recipe on high flame like any other Chinese recipes. Chinese fast food items are very popular in all parts of India. You can see a special place for Chinese items in the menu of all types of cuisines in India.

As we are neighbors, Indian and Chinese food items resemble similarity in many dishes, particularly in spices. Most of the Chinese dishes are cooked fast in high flame and in a large iron wok. These are specially designed to hold heat evenly for a longer time. You can see these in dhabas and roadside small food vendors.

Also, the rice they use is small, flavorful variety, which is very much similar to south Indian seeraga samba rice. So I always this rice for making fried rice instead of basmati rice. You can use any kind of rice which has it’s natural own aroma. You can use leftover rice also for making this recipe.

Most of the plain Chinese fried rice varieties have the same basic ingredients, except the spicier schezwan variety in which redchilli paste is used. Today I have shown both veg paneer fried rice and egg fried with same recipe methods except the addition of eggs/paneer cubes.

Even though there are many fried rice varieties, this egg fried rice holds a top place among them. I like to mention that veg fried rice or egg fried rice, the plain basic variety should be in white color to feel the restaurant appeal. There is a spicy schezwan version, which I will post soon. Let us see this kids’ favorite special lunch box Egg fried rice recipe.

For similar Chinese recipes: Cauliflower Manchurian, Veg fried rice

Egg fried rice | Chinese Egg Fried Rice recipe

Sangskitchen

Egg fried rice is one of the famous and favorite fast food recipes from the great Chinese cuisine. Today let us see this Egg fried rice with detailed pictures and video. 

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Chinese

Servings 2

Calories 350 kcal

Ingredients

  

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Ingredients:

• 3 tbsp cooking oil
• 2 cups cooked rice
• 3 eggs beaten
• ½ tsp white pepper powder
• 1 tsp ginger
• 1 tsp garlic
• 1 tsp soya sauce
• 1 tsp green chilli paste or green chilli sauce
• ½ tsp salt
• ¼ tsp sugar
• 1 pinch Ajinomoto optional

Veggies used (chopped):

• ½ cup cabbage
• ½ cup carrot
• ½ cup capsicum
• ½ cup beans
• ½ cup onion optional
• ½ cup green onion

To garnish:

• 1 tbsp chopped green onion

Instructions

 

Preparation:

• Chop all the vegetables including ginger and garlic finely as shown in picture.
• Make green chilli paste by grinding 5 green chillies with some water, if you don’t have green chilli sauce.
• Cook rice grains and cool them. The cooked grains should have separate texture and not mushy.
• Beat eggs and keep ready.

Recipe:

• Heat a frying pan with a tbsp of oil, pour the beaten egg mixture. You can add a pinch of salt and pepper if you like.
• Stir quickly and fry the eggs in oil until they become like scramble/bhurji. Keep aside separately.
• In the same pan if it big enough or in a different deep wok heat the remaining oil.
• Always cook this in high flame. Add chopped ginger and garlic, fry quickly.
• Don’t worry about browning. Let them brown, but keep the flame in high mode, saute quickly.
• Now add the finely chopped veggies one by one, continue frying them.
• Do not cook vegetables until soft, they should retain the crisp texture. So act fast accordingly. The whole process of sautéing veggies will take only five minutes.
• Now add fried scrambled eggs and mix with veggies.
• Add green chilli paste/sauce, soya sauce, salt, sugar and white pepper one by one, sauté with the egg mix.
• Now add cooked and cooled rice and mix quickly.
• Cook and mix in high flame, do quickly because the rice should not stick to the kadai. You can add a tsp of oil around the corners, to avoid sticking in iron wok. Use non-stick pan for hassle free cooking.
• When rice becomes hot and absorbs all the spices switch off. Add a pinch of ajinomoto at the last stage before switching off if you are using. I don’t use ajinomoto.
• Garnish with chopped green onions and serve hot.

Video

Notes

Tips/notes: 1. Always cook fried rice in high temperature. 2. Use separately cooked rice for fried rice, soft cooked mushy rice will not be suitable for this recipe. 3. This is a mild spicy egg fried rice. Adjust pepper and green chilli paste based on your liking. 4. You can replace with black pepper powder if you don’t have white one, but keep in mind that the color may turn darker if you use black pepper powder. 5. Use soya sauce only recommended quantity, else the soya sauce smell will become very strong and overtake natural egg rice aroma. 6. Soya sauce and green onions are the highlighting ingredients in any Chinese dish hence don’t avoid them. 7. Be mindful with the salt usage as we are using soya sauce too. 8. Never close with lid while making fried rice. Open kadai with high temperature is the suitable one.

Nutrition

Calories: 350kcal

Keyword chinese egg fried rice, egg fried rice

Tried this recipe?Let us know how it was!

Preparation:

• Chop all the vegetables including ginger and garlic finely as shown in the picture.
• Make green chilli paste by grinding 5 green chillies with some water, if you don’t have green chilli sauce.

• Cook rice grains and cool them. The cooked grains should have separate texture and not mushy.
• Beat eggs and keep ready.

Recipe:

• Heat a frying pan with a tbsp of oil, pour the beaten egg mixture. You can add a pinch of salt and pepper if you like.
• Stir quickly and fry the eggs in oil until they become like scramble/bhurji. Keep aside separately.

• In the same pan if it big enough or in a different deep wok heat the remaining oil.
• Always cook this in high flame. Add chopped ginger and garlic, fry quickly.

• Don’t worry about browning. Let them brown, but keep the flame in high mode, saute quickly.
• Now add the finely chopped veggies one by one, continue frying them.
• Do not cook vegetables until soft, they should retain the crisp texture. So act fast accordingly. The whole process of sautéing veggies will take only five minutes.

• Now add fried scrambled eggs and mix with veggies.

• Add green chilli paste/sauce, soya sauce, salt, sugar and white pepper one by one, sauté with the egg mix.

• Now add cooked and cooled rice and mix quickly.
• Cook and mix in high flame, do quickly because the rice should not stick to the kadai. You can add a tsp of oil around the corners, to avoid sticking in iron wok. Use a non-stick pan for hassle free cooking.

• When rice becomes hot and absorbs all the spices switch off. Add a pinch of ajinomoto at the last stage before switching off if you are using. I don’t use ajinomoto.
• Garnish with chopped green onions and serve hot.

Tips/notes:

1. Always cook fried rice in high temperature.
2. Use separately cooked rice for fried rice, soft cooked mushy rice will not be suitable for this recipe.
3. This is a mild spicy egg fried rice. Adjust pepper and green chilli paste based on your liking.
4. You can replace with black pepper powder if you don’t have a white one, but keep in mind that the color may turn darker if you use black pepper powder.
5. Use soya sauce only recommended quantity, else the soya sauce smell will become very strong and overtake natural egg rice aroma.
6. Soya sauce and green onions are the highlighting ingredients in any Chinese dish hence don’t avoid them.
7. Be mindful with the salt usage as we are using soya sauce too.
8. Never close with a lid while making fried rice. Open kadai with high temperature is the suitable one.