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Egg Fried Rice Recipe (Restaurant Style)

Egg Fried Rice is a rice treat made by tossing cooked rice along with vegetables, spices, scrambled eggs and sauces. Egg Fried Rice is a wholesome meal and a nice choice to make for lunch during weekends and special occasions. Learn to make Egg Fried Rice Recipe with step by step pictures and video.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 cup basmati rice
  • 3 numbers eggs
  • 1/2 cup carrot finely chopped
  • 1/2 cup capsicum
  • 3/4 cup cabbage
  • 1/4 cup beans finely chopped
  • 1/4 cup spring onions - green part finely chopped
  • 1 tablespoon spring onions - white part finely chopped
  • 1 tablespoon garlic finely chopped
  • 1 teaspoon soya sauce
  • 2 teaspoon pepper powder
  • 3 tablespoon oil
  • salt to taste to taste
  • water as needed

Instructions

  • Soak 1 cup basmati rice in water for 15 mins.
  • Set aside undisturbed. Soaking helps in giving grain seperated and also soft fluffy rice.
  • Rinse it well until starch water is washed off. Drain water completely.
  • To a sauce pan add 4 cups water bring it a boil add required salt.
  • Add drained rice to it.
  • Give a quick mix and cook in low medium flame for 6-8 mins.
  • Rice should be aldente soft but should have a bite. Rice should be soft but not mushy - only when pressed hard it should be mashed that is the right stage. Immediately switch off.
  • Transfer to a colander drain water completely.
  • Spread it over a plate to cool down. Set aside.
  • To a bowl - add 3 eggs. I used country eggs, you can use white eggs too.
  • Beat it well until fluffy.
  • Heat 1 tablespoon oil in wok - add beaten eggs to it. Add required salt , 1/2 teaspoon crushed pepper.
  • Scramble it well. Transfer to a bowl and set aside.
  • Now to the same wok - add 2 tablespoon oil - add 1 tablespoon garlic finely chopped and 1 tablespoon spring onion white part.
  • Saute for a minute.
  • Add 1/2 cup carrot finely chopped, 1/2 cup capsicum, 3/4 cup cabbage shredded and 1/4 cup beans thinly sliced.
  • Saute for 2 mins in high flame, keep stirring until the veggies start to shrink.
  • Add salt to taste, 1 teaspoon vinegar,1 teaspoon soya sauce and 1 teaspoon pepper powder.
  • Give a quick stir.
  • Add cooked rice.
  • Add 1/2 teaspoon crushed pepper, 1/4 cup spring onion green part.
  • Give a quick stir then add scrambled eggs.
  • Give a quick mix. Toss the rice in high flame for 2 mins and switch off.
  • Tasty Egg Fried Rice is ready!

Video

Notes

  • You can even crack the eggs and add it along with veggies but it tends to stick with the rice…so I prefer scrambling the eggs seperately and adding,
  • Don’t skip spring onions as gives a good amount of chinese flavour to the fried rice.
  • Chopping the veggies very fine helps in cooking faster.
  • Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.
  • I soaked the basmati rice for 15 mins then cooked. You can even pressure cook rice for 1:1.5 ratio(rice:water) for 2 whistles in low medium flame.
  • Make sure to fluff the rice and spread it with little oil to make the grains separate if using pressure cooker method. Allow it to rest atleast for 15 mins.
  • Don't add more soya sauce than mentioned amount else your fried rice color will be on the darker side also soya sauce will be over powerful.
  • Always crack open the eggs in a bowl then add it to the wok. Incase if any egg is spoiled it may ruin the entire dish if added directly.
Nutrition Facts
Egg Fried Rice Recipe (Restaurant Style)
Amount Per Serving (150 g)
Calories 621 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 246mg82%
Sodium 2238mg97%
Potassium 408mg12%
Carbohydrates 82g27%
Fiber 3g13%
Sugar 4g4%
Protein 16g32%
Vitamin A 6451IU129%
Vitamin C 21mg25%
Calcium 92mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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