Meal Prep · Indian
Classic Egg Fried Rice
A quick and flavorful Indian-style Classic Egg Fried Rice, perfect for a weeknight meal.
Ingredients
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Step-by-step- Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Pour in the beaten eggs and scramble them until cooked through but still soft. Remove and set aside.
- Add the remaining 1 tablespoon of oil to the same wok. Add the chopped onions and sauté until translucent, about 2-3 minutes.
- Add the ginger-garlic paste and green chilies. Sauté for another minute until fragrant.
- Add the diced carrots and green beans. Cook for 3-4 minutes until they start to soften, then add the green peas and cook for 2 more minutes.
- Stir in the turmeric powder, garam masala, and red chili powder (if using). Cook for 30 seconds until aromatic.
- Add the cooked basmati rice to the wok. Pour in the soy sauce and vinegar. Mix everything gently but thoroughly, ensuring the rice is coated with the spices and sauces.
- Return the scrambled eggs to the wok. Gently toss to combine with the rice and vegetables. Taste and adjust salt if necessary.
- Cook for another 2-3 minutes, stirring occasionally, until the rice is heated through and slightly toasted.
- Garnish with fresh chopped coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 15 g |
| Carbohydrates | 55 g |
| Fat | 10 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover fried rice in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Not recommended
While technically possible, fried rice can become mushy and lose its texture when frozen and thawed. Best consumed fresh or refrigerated.
Reheat Stovetop/Microwave
For best results, reheat in a pan with a splash of water or oil over medium heat, stirring frequently until hot. Can also be reheated in a microwave, covered, until steaming hot.
Chef’s Corner
- **Use Day-Old Rice:** Chilled, day-old rice is crucial for fried rice. It’s drier and less sticky, preventing a mushy texture.
- **High Heat is Key:** Cook the rice and vegetables over high heat in a large wok or pan to achieve that characteristic smoky ‘wok hei’ flavor and prevent steaming.
- **Don’t Overcrowd the Pan:** Cook in batches if necessary, especially if you’re making a large quantity, to maintain high heat and ensure proper frying.
- **Customise Your Veggies:** Feel free to add other quick-cooking vegetables like bell peppers, spring onions, or mushrooms.
- **Spice it Up:** Adjust the amount of green chilies and red chili powder to suit your preferred spice level. A dash of black pepper also adds a nice kick.
