Egg Fried Rice (Indo-Chinese Style)

5 from 34 votes

Egg Fried Rice (Indo-Chinese Style)

Indo-Chinese egg fried rice is a versatile dish that combines elements of Indian cuisine and Chinese cuisine. With its simple preparation and use of basic ingredients, it is a convenient way to use leftover rice. It can be enjoyed as a standalone main course or paired with complementary Indo-Chinese dishes like chilli chicken or gobi Manchurian.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Indian, Indo-Chinese

Diet: Diabetic, Gluten Free, Hindu, Low Lactose, Vegetarian

Servings:

Calories: 339kcal

Author: Shilpa Kerur

Ingredients

4 cups cooked rice
4 eggs
3 tablespoon oil divided
3 cloves garlic finely chopped
½ inch ginger finely chopped
1 medium onion finely chopped
1 small carrots finely chopped
½ cup green beans finely chopped
1 cup cabbage finely chopped
¼ cup scallion whites finely chopped
½ cup bell peppers finely chopped
2 tablespoon hot chili sauce
3 tablespoon soy sauce
1½ tablespoon vinegar
1 tablespoon tomato ketchup
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoon scallion greens for garnish

Instructions

Prep:

Keep the cooked rice ready. See this section for instructions.
Finely chop the ginger, garlic, onion, scallion whites, green beans, carrots, cabbage, and bell peppers.
Take soy sauce, vinegar, red chili sauce, and tomato ketchup in a small bowl. Mix well and set it aside.
Crack eggs in a bowl and beat them well.

Stir-fry:

Heat oil in a large wok on high heat. Add ginger and garlic and saute for a few seconds.
Add onion, carrot, bell peppers, green beans, cabbage, and scallion whites. Stir fry for 1-2 minutes.
Add the sauce mixture, salt, and pepper. Mix well and saute for one minute.
Add the cooked rice and mix gently. Toss the rice on high heat for 1-2 minutes.
Move the rice to the side of the pan and add one tablespoon of oil. Make sure the oil in the pan is on the heat.
Add the beaten eggs. Scramble them and cook until they are almost done.
Mix the eggs with the rice and toss everything on high heat for 1-2 minutes.
Turn off the heat and garnish with scallion greens. Serve hot.

Video

Notes

Keep all the ingredients ready and handy before starting cooking. Chop the vegetables, measure and mix the sauces, and cook and cool the rice before making the fried rice.

Add the whisked eggs after adding the rice and scramble them. This way, they won't get the deep color from sauces.

Stir-fry the vegetables for 2-3 minutes only. Do not cover them. They should have a crunch in them.

Chinese cooking is done on high heat very quickly. Stir-frying on high heat produces a characteristic smoky flavor - but take care not to burn the food.

Soy sauce is quite salty. So adjust the salt level accordingly.

You can use sesame oil instead of vegetable oil for this Chinese noodles recipe as it has a high smoke point.

I add tomato ketchup to balance the intense flavors. This is optional and can be skipped.

Nutrition