Egg Fried Rice Recipe – Indian Style with Roasted Eggs

Last Updated on 2 months by Neha Deshmukh

Egg Fried Rice Recipe – Indian Style with Roasted Eggs

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that hits all the right spots. And honestly, nothing beats a good plate of Egg Fried Rice. But this isn’t just any Egg Fried Rice – this is my family’s Indian-style version, complete with beautifully roasted eggs and a little extra flavour. I first made this when I was trying to use up leftover rice, and it quickly became a weeknight staple! It’s easy, delicious, and always a crowd-pleaser. Let’s get cooking!

Why You’ll Love This Recipe

This Egg Fried Rice is a little different from what you might find at your local takeaway. We’re adding a touch of Indian spice with turmeric, and those golden, roasted eggs take it to a whole new level. It’s a fantastic way to use up leftover rice, and it’s ready in under 30 minutes. Plus, it’s super customizable – feel free to add your favourite veggies!

Ingredients

Here’s what you’ll need to make this flavourful Egg Fried Rice:

• 3 cups cooked basmati rice (about 375g)
• 2 large hard-boiled eggs, halved
• 2 large hard-boiled eggs, grated
• 2 large eggs
• 1 large onion, sliced
• 1 medium tomato, sliced
• 1 large carrot, julienned
• 2 fresh chilies, slit
• ½ teaspoon ground black pepper
• ¼ teaspoon turmeric powder
• 2 tablespoons + 1 teaspoon oil
• To taste, chili flakes
• To garnish, sliced almonds
• To garnish, cilantro leaves
• To taste, lemon juice

Ingredient Notes

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

• Basmati Rice: I always use basmati rice for fried rice. It’s long-grained, fluffy, and doesn’t get sticky. If you can, use rice that’s a day old – it fries up much better! (Around 375g cooked weight)
• Chili Varieties: We love a bit of heat in our house! You can use any chili you like, but I often use Indian green chilies (like Serrano or Thai green chilies) for a lovely kick. Adjust the amount to your spice preference.
• Turmeric: Don’t skip the turmeric! It adds a beautiful colour and a subtle earthy flavour that’s so characteristic of Indian cooking. Plus, it’s packed with health benefits.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Roast the Eggs: Heat 1 teaspoon of oil in a pan over medium heat. Sprinkle a little black pepper powder on the cut side of the halved boiled eggs and place them, yolk-side down, in the pan until golden and slightly crispy. Repeat with the remaining egg halves. Set aside.
2. Sauté the Aromatics: In the same pan, heat 2 tablespoons of oil. Add the slit chilies and sauté for about 2 minutes, until fragrant. Then, add the sliced onion and cook for 3-4 minutes, until softened and lightly golden.
3. Add the Veggies: Now, toss in the julienned carrots and sauté for another 2 minutes. Add the sliced tomatoes and cook on high heat for about 3 minutes, until they soften slightly.
4. Scramble the Egg: Season the veggies with salt and turmeric powder. Push the veggies to one side of the pan, crack in the 2 eggs, and scramble them lightly. Once they’re almost cooked, mix them with the veggies.
5. Combine Everything: Add the grated boiled eggs and stir well. Now, add the cooked rice and fold it in until everything is evenly coated and heated through. Cook for 5-6 minutes on medium heat, stirring occasionally.
6. Serve & Garnish: Transfer the Egg Fried Rice to a bowl. Top with the roasted egg halves, a squeeze of lemon juice, fresh cilantro leaves, sliced almonds, and a sprinkle of chili flakes. Serve hot and enjoy!

Expert Tips

• High Heat is Key: For the best fried rice, you want to cook it over relatively high heat. This helps to create that slightly crispy texture.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook it in two batches to avoid overcrowding the pan.
• Prep Everything First: Fried rice comes together quickly, so it’s best to have all your ingredients prepped and ready to go before you start cooking.

Variations

• Vegan Adaptation: Skip the eggs altogether! Add some crumbled tofu or extra veggies like peas and beans for protein.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of chili or remove the chili flakes. My friend, Priya, loves to add a pinch of Kashmiri chili powder for colour and mild flavour.
• Festival/Brunch Adaptations: For a festive brunch, add some chopped paneer (Indian cheese) or chicken. It’s a great way to make it a more substantial meal.

Serving Suggestions

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

• Raita (Indian yogurt dip)
• A side of papadums (Indian crispy wafers)
• A simple Indian salad

Storage Instructions

Leftover Egg Fried Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

FAQs

Is this recipe gluten-free? Yes, this recipe is naturally gluten-free!

Can I use leftover rice for this recipe? Absolutely! In fact, leftover rice is ideal for fried rice. It’s drier and fries up much better.

What type of oil is best for making Egg Fried Rice? You can use any neutral-flavoured oil, like vegetable oil, canola oil, or sunflower oil. I prefer using sunflower oil.

How can I make the eggs extra flavorful? A sprinkle of black pepper on the eggs before roasting really elevates the flavour. You can also add a pinch of salt.

Can I add other vegetables to this Egg Fried Rice? Definitely! Feel free to add any veggies you like, such as peas, beans, bell peppers, or mushrooms.