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Egg Fried Rice

Prep Time: 10-15 mins I Cooking Time: 20 mins I Serve: 2-3





Ingredients :-


2 tbsp./30 ml Veg Oil

4 (3+1) Eggs

2 cups/500 g. Cooked Rice

2 Onion, medium-sized (diced)

1 small Capsicum (thinly sliced, lengthwise) (red/green/yellow of your choice)

1 small Carrot (peeled & cut into thin sticks/Julien)

3 tbsp. Scallions/Green Onion (finely chopped)

1.5 tsp. Soy Sauce

2 tsp. Hot Red Chili Sauce (Sriracha)

2 tsp. Oyster Sauce (optional)

1.5 tsp. White Vinegar

Salt to taste

½ tsp. Black Pepper Powder


1 Egg for half fry(optional)


Method :-


Heat 2 tbsp. of veg oil in a non-stick pan. Add eggs + a pinch of salt to the pan and stir for 2-3 mins on low-medium flame until half cooked

Next add cooked rice + capsicum + carrot + scallions/green onions to the pan and stir-fry for 3-4 minutes on medium flame

Add soy sauce + sriracha/hot chili sauce + oyster sauce + white vinegar + salt + black pepper powder. Fold in and mix well. Stir-fry for another 3-4 minutes on high flame and switch off the gas.

Heat a non-stick pan, add 1 tsp of veg oil. Break one egg and add it over the pan, make one half fry, sprinkle some salt + black pepper and serve it over the cooked egg fried rice.

Time to Taste:) Enjoy with stir fry cashew chicken/ chicken kung pao and drink of your choice


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