Egg Fried Rice Recipe – Quick & Easy Indian-Style

Last Updated on 2 months by Neha Deshmukh

Egg Fried Rice Recipe – Quick & Easy Indian-Style

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in a flash. And honestly, nothing beats a good plate of Egg Fried Rice. I first made this when I was a student and needed something fast and filling – it’s been a staple ever since! This isn’t just any fried rice, though. We’re adding a little Indian flair to make it extra special. Let’s get cooking!

Why You’ll Love This Recipe

This Egg Fried Rice is seriously the best of both worlds. It’s super speedy – ready in under 30 minutes – and packed with flavour. It’s also incredibly versatile. You can easily adapt it to use whatever veggies you have on hand, or adjust the spice level to your liking. Plus, it’s a fantastic way to use up leftover rice! It’s a guaranteed crowd-pleaser, whether it’s a quick weeknight dinner or a casual get-together.

Ingredients

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

• 1 tablespoon oil
• 2 beaten eggs
• To taste salt
• ½ teaspoon white pepper powder
• 1 tablespoon oil
• ½ teaspoon finely chopped ginger
• ½ teaspoon finely chopped garlic
• ½ teaspoon finely chopped onions
• ½ teaspoon finely chopped green peas
• 1 cup cooked rice (about 150g)
• ½ teaspoon white pepper powder
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• Chopped spring onion greens, for garnish

Ingredient Notes

A few little things that make all the difference!

• Sesame Oil: Don’t skip the sesame oil! It adds such a lovely, nutty aroma and flavour that really elevates the dish. A little goes a long way, so just one teaspoon is perfect.
• White Pepper: White pepper has a more delicate flavour than black pepper and is traditionally used in Chinese cooking. It adds a subtle warmth without overpowering the other flavours.
• Rice Choice: I usually use long-grain rice for fried rice, as it tends to stay separate and fluffy. Basmati rice works too, but it can be a little stickier. If using basmati, make sure it’s slightly undercooked, as it will continue to cook in the pan. Day-old rice is ideal – more on that later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of oil in a pan or wok over medium heat. Pour in the beaten eggs and scramble them until they’re cooked through. Season with a pinch of salt and white pepper. Once cooked, transfer the scrambled eggs to a bowl and set aside.
2. In the same pan, add another tablespoon of oil. Sauté the finely chopped ginger, garlic, onions, peas, and carrots for about a minute, until they start to soften. You want them to be fragrant, but not browned.
3. Now, add the scrambled eggs back into the pan with the vegetables. Give everything a good mix.
4. Add the cooked rice to the pan. Season with salt, white pepper, soy sauce, and sesame oil. Fry for 2-3 minutes, stirring constantly, until everything is well combined and heated through.
5. Finally, garnish with chopped spring onion greens and serve immediately!

Expert Tips

Want to take your Egg Fried Rice to the next level? Here are a few of my go-to tricks:

• Fluffy Rice is Key: The secret to great fried rice is using slightly dry, separated rice. Day-old rice is best because it has had time to dry out. If you’re using freshly cooked rice, spread it out on a baking sheet and let it cool completely before using.
• Preventing Sticking: Make sure your pan is hot enough before adding the rice. A well-seasoned wok is ideal, but a non-stick pan works well too.
• Wok Hei Flavour: “Wok Hei” is that slightly smoky, charred flavour you get from cooking in a wok over high heat. To mimic this at home, make sure your pan is very hot and don’t overcrowd it. Stir-fry in batches if necessary.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the eggs for a tofu scramble! Crumble firm or extra-firm tofu and sauté it with a little turmeric for colour and flavour.
• Gluten-Free Adaptation: Just make sure your soy sauce is gluten-free! Tamari is a great alternative.
• Spice Level Adjustment: If you like a little heat, add a finely chopped green chili or a pinch of chili flakes along with the ginger and garlic. My friend, Priya, always adds a dash of cayenne pepper!
• Festival Adaptations: This is a fantastic quick meal for busy weeknights. But it’s also easily adaptable for parties – just double or triple the recipe!

Serving Suggestions

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

• Manchurian: A classic Indian-Chinese pairing!
• Spring Rolls: Crispy and flavourful.
• A simple Raita: For a cooling contrast.

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. It’s best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

• Is this recipe suitable for meal prepping? It’s okay for meal prepping, but the rice can get a little sticky when reheated. I recommend adding a splash of water or oil before reheating to help loosen it up.
• Can I use leftover rice for this recipe? Absolutely! In fact, it’s highly recommended. Leftover rice is drier and will fry up much better.
• What is the best type of oil to use for Egg Fried Rice? Vegetable oil, canola oil, or peanut oil are all good choices.
• How can I make the Egg Fried Rice less oily? Use a non-stick pan and don’t add too much oil. You can also blot the rice with a paper towel after frying to remove excess oil.
• Can I add other vegetables to this recipe? Definitely! Feel free to add any veggies you like – bell peppers, mushrooms, broccoli, or even bean sprouts would all be delicious.

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