Egg Fried Rice
Delicious egg fried rice that goes with any oriental, veg or non-veg side dish. It can also be eaten plain. This simple, satisfying and nutritious one pot meal makes for a great party or lunchbox item too!
Ingredients
- 4 cups cooked rice *see notes
- 5 eggs, (4 egg whites and 1 egg yolk)
- 1 med onion, finely chopped
- 1/3 cup capsicum, finely chopped about 1/2 a green bell pepper
- 1/2 carrot, cut julienne optional
- 4 fat cloves garlic, finely chopped
- 2-3 teaspoons light soy sauce
- 1 tablespoon spring onion greens, chopped
- 1 tablespoon sesame oil (meant for Chinese cooking)
- 1 tablespoon vegetable oil
Instructions
- Separate the eggs - place 4 egg whites in a bowl and to it add 1 whole egg. Basically, we will use more of egg whites and less of egg yolks. This is just to eliminate the strong eggy smell. You may use 5 whole eggs if you please. Whisk the eggs with a little salt to taste (don't add too much salt as the soy sauce will have it)
- In a heavy based wok/kadai heat half of the sesame oil and vegetable oil. Pour the egg mixture and fry them over a medium-low heat. Sprinkle pepper and scramble them lightly, and cook for just a minute or two. Do not overcook, the scrambled eggs must be nice, soft and juicy. Remove into a plate
- To the same wok add more sesame oil and vegetable oil. Increase the heat to a medium-high and fry the garlic and onions. Add the carrots and fry for 20-30 seconds, then add the capsicum and fry for a few seconds, do not overcook it.
- Add the pre-cooked rice, salt & pepper to taste, light soy sauce and mix well on high heat until everything is well incorporated. Add the scrambled eggs and mix. Garnish with chopped spring onion greens and serve hot
Notes
To make 4 cups of rice, you can cook 1 cup of jeerakasala rice or basmati rice. Short grain rice is preferred but any rice that doesn't turn mushy will do. Leftover rice that was cooked and refrigerated for 1-2 days work very well too