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