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Egg Fried Rice

Egg Fried Rice has caught the zeitgeist during the pandemic. Here's a no fuss egg fried rice that's delicious every time using pantry ingredients!
Prep Time15 mins
Cook Time15 mins
Course: dinner, entree, Main Course
Cuisine: Asian, Indian Asian
Keyword: Anda Rice, Easy Egg Fried Rice, Egg Fried Rice, Fried Rice
Servings: 4
Author: Sakshi Kapoor

Equipment

  • A large wok, kadhai or pan

Ingredients

  • 2 cups Cooked and cooled Rice/ Chawal Use leftover or fresh, short or long grain
  • 2 tbsp Vegetable Oil/ tel
  • 2 medium Red Onion or Shallots/ Pyaaz 1 sliced and 1 chopped
  • 1 tsp Salt/ Namak for seasoning the egg
  • 2 Green or Red Chillies/ Hari ya Lal Mirch 1 finely sliced (Omit if you don’t like your food too hot), Plus 1 more for the sauce
  • 3 to 4 Eggs/ Ande
  • 1/2 to 1 tsp Chilli flakes (adjust according to taste)
  • 1/2 tsp Black Pepper/ Kali Mirch freshly ground
  • 1 to 1 1/2 tsp MSG
  • 1/2 cup Any vegetables like green peppers, cabbage etc., sliced (Optional)

For the Sauce

  • 1 tsp Ginger Garlic paste/ Lassan-Adrak paste (Alternatively use 1/2 inch of ginger and 2 cloves of garlic finely minced together)
  • 2 tbsp Soy sauce
  • 1 Green or Red chillies/ Hari ya lal mirch finely sliced (optional)
  • 1 to 2 tbsp Hot sauce (Sambal, Thai Curry Paste, Sriracha or Tabasco, all work great) (You can use more than one hot sauce/ curry paste) (Use 1 tbsp for a less hot fried rice)
  • 1 tsp Sesame Oil (Use the asian variety and not Indian Gingelly variety)
  • 1/2 tsp Rice vinegar (optional, substitute with white vinegar if not available)
  • 1/4 tsp Brown sugar or Honey (optional)

For topping

  • 2-3 tbsp Crispy Fried Onions See notes on how to make fried onions
  • 3-4 Spring Onions/ Hara Pyaaz sliced (Use stalks and bulbs)
  • 1 tsp Sesame Seeds Optional

Instructions

Cook and Cool the Rice

  • If you are using leftover rice, you can proceed to the next step.
    Alternatively if you are cooking them from scratch, start with the rice. Measure 1 cup rice and transfer to a bowl. Top with clean water and using your fingers, gently agitate to loosen any dust and debris. Rinse carefully by using your hands at the edge of the bowl to catch any runaway grains. Repeat at least 3-4 times. Transfer to a pressure cooker and add two cups water. Alternatively, you could just top with water till the first crease from the tip on your index finger. Cook till 1 whistle. Once the pressure releases naturally, take out the rice on a sheet tray to cool while you prep other ingredients.

Prepare the Fried Rice sauce

  • Mince peeled ginger and garlic together if not using ginger garlic paste. Finely slice 1 red or green chilli. In a bowl, add the soy sauce, ginger garlic, chillies, rice vinegar, sesame oil, honey or sugar and your choice of hot sauce. I used sriracha and red Thai curry paste leftover from earlier. You can adjust the amount of hot sauce according to your taste. Mix with a spoon or fork until homogenous and keep aside.

Make the Egg Scramble

  • Peel the first red onion and chop to a medium to fine dice. Slice both green or red chilli if using – You need only half of the chopped chillies for the egg scramble. While you are chopping these, also slice the second onion and any other vegetables like bell peppers, cabbage etc. that you plan to use in your fried rice. Also slice the spring onion that you will use for topping.
  • Place a wok or kadhai over medium heat. Once hot, pour oil. Next, tip in chopped onion, chilli flakes and chopped chillies (if using).
  • Stir and let this cook on medium heat, about 4-5 minutes. Meanwhile break 3 to 4 eggs in a bowl. Season eggs with salt and pepper and beat till homogenous.
  • Once the onions in the wok are transparent, pour the beaten eggs. Stir to distribute the onions in the egg mixture. When the egg mixture starts setting, scramble by stirring at intervals. Move the spatula from the outside to the middle and tilt the wok to let the uncooked egg flows on the wok and cooks. Repeat till most of the eggs are cooked and finally stir. When the curds break up and are not wet, take out the scrambled eggs on a plate or bowl.

Fry the Rice

  • Place the same hot wok back on the medium high heat and add a few tablespoons of oil. Follow by adding chilli flakes, sliced onions and chillies. I added some green onion too.
    Cook on medium high heat for 2-3 minutes. Add any other sliced or chopped vegetables like cabbage, bell peppers next and cook for another 2-3 minutes. Do not overcook the vegetables.
  • Next, add the cooled cooked rice to the wok. Stir to distribute the vegetables all through the rice. Cook for 3-4 minutes stirring only occasionally.

Assemble the Egg Fried Rice

  • Once the rice and veggies have fried in the wok for a few minutes, proceed to add the cooked egg scramble. Break and mix the scrambled eggs in the rice.
  • Sprinkle a teaspoon (or more) of MSG and stir well to incorporate. Stir and toss the rice as it cooks on high heat, for another 2-3 minutes.
  • Next, add the Fried Rice Sauce you earlier prepared. Stir well as you continue to cook the fried rice on medium high heat. After the sauce is incorporated, cook for another minute or two before proceeding with the toppings and optionals. Take off heat.
  • Add in crispy fried onions, sliced spring onion and sesame seeds.
  • Give the Egg fried rice a gentle toss and serve in plates or bowls for a delicious weeknight dinner. Top with more green onion, sesame seeds and fried onions if you like.

Notes

  • You can make this fried rice even if you do not have some of the ingredients. Simply omit them and adjust seasoning using staples like salt, pepper, red chilli powder. An Egg fried rice recipe need not be fussy, but using soy sauce and hot sauce make them taste better for sure. 
  • Egg Free Fried Rice: If you do not eat eggs, just skip the step of making the egg scramble and proceed with the rest of the steps. 
  • A note on the use of Thai Curry Paste: I have used leftover Thai curry paste (green or red) in the egg fried sauce mixture a number of times and it yields great results. Thai curry paste uses flavourful ingredients like Galangal (a relative of ginger) and lemongrass along with coriander, Thai basil and lots of red or green chillies that lend an authentic Asian flavour to these Egg fried rice. If you have some paste lying around from the last time you made Thai Curry at home, this is a great use for it.
  • No Salt in this recipe? I only use salt to season the egg scramble. Since MSG is a kind of salt and Soy sauce is also salty, you would not really need to add salt to this recipe. Taste after adding the fried rice sauce to see if the egg fried rice is well seasoned. If needed, you can then add a pinch or two or MSG or salt. I’ve never felt the need to add more though.
  • Crispy Fried Onions: If you do not find crispy fried onions at the store, you can prepare them at home just the way you make rista for biryani. In a wok, add 2 tbsp of oil add in 1 thinly sliced onion or shallot. Next place the wok on medium heat and cook till onions are golden. You will need to stir them occasionally and make sure they do not burn.When they are about to become golden in colour, line a plate with paper towel so that you are ready to take them out soon. The fried onions continue to darken even after they are out of the oil. Take onions out of the wok using a spider and drain on a paper towel when they turn golden. Sprinkle some salt on top and keep aside till the end. You can use the remainder oil for making the egg scramble.
  • Other optional toppings: You can also top fried rice with garlic chips which can be made similar to the onions. Chilli Crisp and Chilli Oil are other ideas for toppings if you don't mind your food hot and spicy!