Egg Fried Rice Indian Style
A delicious blend of scrambled eggs, fresh vegetables and rice is the perfect one-pot meal for busy weeknights!
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Ingredients
Rice:
- 2 cups basmati or long grain rice rinsed, or use 4 cups leftover cooked rice
- Water
- Salt to taste
Egg Fried Rice:
- 2 tablespoon sesame oil or oil of your choice
- 3 garlic cloves finely chopped
- 3 cups chopped vegetables I used red bell pepper or capsicum, green beans and carrots
- 4 large eggs lightly whisked
- ¼ teaspoon ground black pepper black pepper powder
- 2 teaspoon white vinegar
- 1 tablespoon soy sauce
- Salt to taste
Instructions
Rice:
- If using basmati rice, soak it in water for 20 minutes for best results.
- If using long grain rice, follow the instructions below.
- Boil plenty of water in a large saucepan. Season with salt. Add rice. When cooked, drain and leave to cool.
Egg Fried Rice:
- Heat oil in a large wok or frying pan over high heat. Add garlic and stir fry for few seconds. Add vegetables. Season with salt. Stir fry for 3 minutes or until veggies are tender but crunchy. Move the vegetables to one side. Pour in the whisked eggs. Season with salt. When eggs start to set, break it up to make scrambled eggs. Season with black pepper. Add white vinegar. Stir in the cooked rice. Add soy sauce. Stir fry for 3-4 minutes or until heated through. Remove from heat. Garnish with spring onions.
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Notes
• You can add other vegetables like corn, spring onions and bean sprouts to the fried rice.
• To make this non-vegetarian, simply add some chopped bacon, ham or rotisserie chicken.
• To make this non-vegetarian, simply add some chopped bacon, ham or rotisserie chicken.
Nutrition
Serving: 1g | Calories: 412kcal | Carbohydrates: 53g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 186mg | Sodium: 633mg | Fiber: 7g | Sugar: 5g