Egg fried rice
The Indo-Chinese egg fried rice of Indian homes: basmati stir-fried on high heat with scrambled egg, garlic, green chilli and crunchy vegetables, sharpened with soy sauce, chilli sauce, vinegar and plenty of black pepper. With leftover rice it is on the table in 15 minutes. It goes with chilli chicken or veg manchurian; with schezwan sauce it becomes schezwan egg fried rice.
- 45 minTime
- 30 minHands-on
- 4Portions
- 16 gprotein per portion
- 490kcal per portion
Ingredients for 4 portions
- 300 gRice, basmati
- 5Eggs
- to tasteSalt
- 3 mlBlack pepper
- 3 tbspRefined oil
- 4 clovesGarlic, finely chopped
- 2Green chillies, finely chopped
- 4Spring onions, sliced, whites and greens apart
- 1Carrot, finely chopped
- 50 gGreen beans, finely chopped
- 100 gWhite cabbage, finely shredded
- ½Capsicum, finely chopped
- 1 ½ tbspSoy sauce
- 1 tbspChili sauce
- 1 tspVinegar
Method
- Wash the rice and add it to a large pot of boiling water.
- Boil for 8–10 minutes, until just cooked but still with a slight bite, and drain.
- Spread the rice on a large plate and leave it to cool for 20 minutes, so the grains dry and stay separate when fried.
- Meanwhile, finely chop the garlic, green chillies, carrot, beans and capsicum, shred the cabbage and slice the spring onions, keeping the whites and greens apart.
- Beat the eggs with a pinch of salt and pepper.
- Heat a wok or kadai with 1 tablespoon of the oil on high heat. Pour in the eggs and scramble until just set, then take them out.
- Heat the rest of the oil in the wok on high heat. Fry the garlic, green chillies and spring onion whites for 30 seconds, then add the carrot, beans, cabbage and capsicum and stir-fry for 2–3 minutes, keeping them crunchy.
- Add the rice, soy sauce, chilli sauce, vinegar and pepper and toss on high heat for 2–3 minutes, until every grain is coated and hot.
- Fold in the scrambled egg and the spring onion greens, check the salt and serve hot.
