Egg Fried Rice Recipe – Quick Indian-Style Street Food

Last Updated on 4 months by Neha Deshmukh

Egg Fried Rice Recipe – Quick Indian-Style Street Food

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in minutes. And honestly, nothing hits the spot quite like a plate of perfectly made Egg Fried Rice. This isn’t just any fried rice, though – it’s my take on the Indian-style street food version, packed with flavour and ready in under 15 minutes. I first made this when I was a student and needed something fast and filling, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Egg Fried Rice is seriously a lifesaver. It’s incredibly easy to make, even if you’re a beginner in the kitchen. Plus, it’s a fantastic way to use up leftover rice! It’s flavourful, customizable, and perfect for a quick lunch, dinner, or even a late-night snack. Honestly, who doesn’t love a good fried rice?

Ingredients

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

• 2 cups cooked and cooled rice (about 300g)
• 1 whole onion
• 2 eggs
• 1 tbsp soy sauce (15ml)
• 1 tbsp black pepper
• Salt to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Rice is Key: Seriously, use cooled rice. This is the most important tip! Freshly cooked rice will be too sticky and mushy. Day-old rice is ideal, or spread freshly cooked rice on a tray to cool quickly.
• Oil Choices: In India, you’ll often find street food vendors using oils like sunflower oil or vegetable oil for frying. These have a neutral flavour that lets the other ingredients shine. You can use whichever cooking oil you prefer, though!
• Soy Sauce Selection: There are tons of soy sauce brands out there. I usually go for a regular, all-purpose soy sauce. You can experiment with dark soy sauce for a richer colour and flavour, or even a low-sodium version if you’re watching your salt intake.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous amount of oil in a heavy-bottomed pan – a wok is perfect if you have one, but any large frying pan will do.
2. Add the sliced onion and sauté until it turns translucent and slightly golden. We’re building flavour here, so don’t rush this step!
3. Now, pour in the beaten eggs. Cook for 1-2 minutes on medium heat, gently scrambling them with a spatula. You want them cooked through but still slightly soft.
4. Turn up the heat a little, add the soy sauce, and give everything a good stir. Make sure the eggs are coated in that lovely soy sauce.
5. Add the cooked rice to the pan and mix it all together until everything is well combined. This is where you really start to see the magic happen!
6. Season with salt and black pepper to your liking. Remember, soy sauce is already salty, so go easy on the salt at first.
7. Cover the pan and cook for another 2-3 minutes, stirring occasionally. This helps the rice heat through and get slightly crispy.
8. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• High Heat is Your Friend: Fried rice is best cooked over relatively high heat. This helps create that slightly charred, smoky flavour.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two smaller batches. Overcrowding the pan will lower the temperature and result in soggy rice.
• Prep Everything First: This recipe comes together quickly, so have all your ingredients chopped and measured out before you start cooking. It’ll make the whole process much smoother.

Variations

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

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble some firm tofu and sauté it with a pinch of turmeric for a similar colour and texture.
• Gluten-Free Adaptation: Simply use a gluten-free soy sauce. There are some great options available these days.
• Spice Level: My friend loves adding finely chopped green chilies or a pinch of chili flakes for a bit of heat. Feel free to experiment!
• Festival Adaptations: This is a fantastic quick meal for festivals like Janmashtami or Ganesh Chaturthi when you want something simple and satisfying.

Serving Suggestions

Egg Fried Rice is delicious on its own, but it’s even better with a side of:

• Raita: A cooling yogurt dip.
• Pickle: A tangy Indian pickle.
• Papadums: Crispy lentil wafers.

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:

• Is this recipe suitable for meal prepping? Yes, but the texture is best when freshly made. If prepping, store the rice and other ingredients separately and combine when ready to cook.
• Can I use leftover rice from the day before? Absolutely! In fact, it’s ideal.
• What type of rice works best for fried rice? Long-grain rice, like basmati or jasmine rice, works best. It tends to be less sticky than short-grain rice.
• How can I prevent the rice from becoming sticky? Using cooled rice is the biggest factor. Also, don’t overcook the rice initially.
• Can I add vegetables to this egg fried rice? Definitely! Peas, carrots, beans, and bell peppers are all great additions. Add them along with the onions and sauté until tender-crisp.

Enjoy making this recipe! I hope it becomes a staple in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!