Quick Egg Fried Rice Recipe – Soya & Chilli Flavors

Last Updated on 2 months by Neha Deshmukh

Quick Egg Fried Rice Recipe – Soya & Chilli Flavors

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in minutes. This Egg Fried Rice is my go-to for those nights. It’s packed with flavour, super easy to make, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something fast and filling – it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. The combination of soya bean sprouts, a kick of green chilli, and that lovely savoury soya sauce makes it seriously addictive. It’s ready in under 30 minutes, requires minimal effort, and is a fantastic way to use up leftover rice. Plus, it’s easily adaptable to your taste – more spice? Go for it! Want to make it vegan? No problem!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups cooked rice (about 300g)
• ½ cup soya bean sprouts (about 75g)
• 3 eggs
• 1 tbsp soya sauce (about 15ml)
• 2-3 green chillies, finely chopped
• 2 tsp ginger garlic paste (about 10ml)
• As required oil (around 4-5 tsp)
• Pepper to taste
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Soya Bean Sprouts: These add a lovely crunch and freshness. You can find them at most Asian grocery stores, or even some supermarkets these days. If you can’t find them, feel free to substitute with shredded cabbage or carrots, but the sprouts really do add something special.
• Regional variations in Chilli usage: Chillies in India come in so many varieties! Feel free to use your favourite – from the milder Kashmiri chillies for colour and a gentle heat, to fiery green chillies like Serrano or Thai green chillies for a real kick.
• Type of Oil used: I prefer using a neutral oil like sunflower or vegetable oil for fried rice, so it doesn’t compete with the other flavours. But a light olive oil works in a pinch too! Avoid strongly flavoured oils like sesame oil for the initial stir-frying, though a dash at the end can be lovely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tsp oil in a pan. Scramble the eggs with a pinch of salt and pepper, keeping the pieces slightly chunky. Don’t overcook them – we want them to stay nice and soft. Set aside.
2. In the same pan, add another 2-3 tsp oil. Sauté the soya bean sprouts until they’re slightly softened, about 2-3 minutes.
3. Now, crank up the heat a little! Add the soya sauce, chopped green chillies, and ginger garlic paste. Stir-fry for just one minute – you want those flavours to bloom.
4. Add the cooked rice and mix everything really well, making sure the rice is coated in that delicious sauce. Season with salt and pepper to your liking.
5. Remove the pan from the heat. Gently mix in the scrambled eggs.
6. Garnish with chopped spring onions (if you have them!) and serve immediately.

Expert Tips

A few little things I’ve learned over the years:

• Hot Pan is Key: Make sure your pan is nice and hot before adding the rice. This helps create that slightly crispy texture we all love.
• Don’t Overcrowd the Pan: If you’re making a big batch, it’s better to cook it in two smaller batches. Overcrowding will steam the rice instead of frying it.
• Taste as You Go: Don’t be afraid to adjust the seasoning! Everyone’s taste buds are different.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply replace the eggs with a tofu scramble! Crumble some firm tofu and sauté it with a little turmeric for colour and flavour.
• Gluten-Free: Use tamari instead of soya sauce. Tamari is a gluten-free alternative that tastes just as good.
• Spice Level: Adjust the quantity of green chillies to suit your preference. My husband loves it really spicy, so I often add an extra chilli just for him!
• Quick Weeknight Meal Adaptation: Pre-chop your chillies and ginger-garlic paste on the weekend to save even more time during the week.

Serving Suggestions

This Egg Fried Rice is fantastic on its own, but it also pairs beautifully with:

• A side of raita (yogurt dip) to cool things down.
• Some crispy papadums for extra crunch.
• A simple Indian salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

1. Can I use leftover rice for this fried rice? What type of rice works best?

Absolutely! Leftover rice is perfect for fried rice. It’s actually better, as it’s drier and fries up more nicely. Basmati rice is a great choice, but any long-grain rice will work well. Avoid using freshly cooked rice, as it will be too sticky.

2. How can I make the fried rice less oily?

Use a non-stick pan and control the amount of oil you add. You can also blot the rice with a paper towel after frying to remove any excess oil.

3. What is the best way to prepare soya bean sprouts?

Rinse them thoroughly under cold water before using. You can also quickly blanch them in boiling water for 30 seconds if you prefer a slightly softer texture.

4. Can I add vegetables other than soya bean sprouts?

Definitely! Feel free to add diced carrots, peas, bell peppers, or any other vegetables you like.

5. How do I adjust the saltiness of the fried rice?

Soya sauce is quite salty, so start with a smaller amount and add more to taste. Remember, you can always add more salt, but you can’t take it away!

6. Can this be made ahead of time?

While it’s best enjoyed fresh, you can prep some of the ingredients ahead of time, like chopping the chillies and ginger-garlic paste. However, I wouldn’t recommend fully assembling the fried rice and storing it, as it can become mushy.