Prep Time: 10 - 15 mins I Cooking Time: 20 mins I Serve: 2 - 3
This egg fried rice made with simple ingredients is quick and easy. In addition to the eggs, I have added few more vegetables for extra crunchiness in the rice (optional). The flavor of rice mixed with eggs, vegetables, and a thin layer of soy sauce makes it a not only a complete meal but also comforting too. This is prepared best with one day old left over rice so not only this rice is delicious, it hardly takes a few minutes to put together everything when you have cooked rice in hand. One of my absolute favorites because it's one of those delicious meals that comes together in minutes with minimal ingredients.
2 tbsp./30 ml Veg Oil (divided)
3 Eggs Salt to taste + ½ tsp.
½ tsp. Black Pepper Powder
2 cups/500 g. Cooked Rice 4-5 Garlic Cloves (finely chopped) 1 small Carrot (peeled & diced) 3 tbsp. Scallions/Green Onion (finely chopped) 1 cup Cabbage (finely sliced)
2 tbsp. Capsicum (finely chopped) 1 tsp. Fish Sauce
1 tsp. Shaoxing Wine 1 tsp. Soy Sauce
In a med size bowl break three eggs. Then add ½ tsp of salt + ½ tsp of black pepper to the bowl. Whisk until mixed well. Set aside
Heat 1 tbsp of veg oil in a non-stick pan. Add chopped garlic cloves to the pan and stir for 1-2 mins on low-medium flame
Next add carrot + scallions/green onions + cabbage + capsicum to the pan and stir-fry for 1-2 minutes on medium flame. Add salt, mix well and stir continuously for another 1-2 mins. Once the vegetables are half cooked lower down the flame, dish out on a plate and set aside (covered)
To the same pan add another 1 tbsp of vegetable oil. Add cooked rice and beaten eggs to the pan and stir for 3-4 mins on low-medium flame until the eggs get completely cooked and mixed with the rice
Add cooked vegetables + fish sauce + shaoxing wine + soy sauce to the pan. Fold in and mix well. Stir-fry for another 2-3 minutes on high flame and switch off the gas.
Time to Taste:)
Enjoy with stir fry cashew chicken/ chicken kung pao and drink of your choice