Egg Fried Rice – Indian Chinese style
Egg fried rice is one recipe for which you can actually ensure that there’s a box full of leftover rice sitting in the refrigerator. Finely chop a bunch of vegetables, scramble a few eggs and you have a wholesome meal ready in minutes.
Servings Prep Time
3servings 20minutes
Cook Time
Servings Prep Time
3servings 20minutes
Cook Time
  1. Leftover rice works best for fried rice. You can cook rice the previous day, refrigerate and prepare fried rice the next day.
  2. To cook rice fresh, wash the rice well and pressure cook with scant 3 cups water for two whistles. Switch off the flame and allow cooker to cool. Remove the rice from the vessel onto a wide plate or bowl and cool well, fluff with a fork and keep aside.
  1. Break the eggs in a bowl and beat to combine whites and yolks.
  2. Season with salt and pepper.
  3. Grease a non stick pan with oil and place on medium heat. Once pan is hot, add the beaten eggs and scramble.
  4. Don’t make this too dry. Break into small sized chunks and keep aside.
  1. In a large wok, heat the oil.
  2. Add the ginger, garlic, chillies.
  3. Saute on high heat for few seconds.
  4. Add the finely chopped vegetables and keep stirring on high heat for 2-3 minutes. You don’t want them to lose their crunch.
  5. To this add the cooked and cooled rice, soy sauce, rice vinegar, and toss well with a sharp steel spatula so that the rice is not mushed up.
  6. Add the scrambled eggs, toss well, remove from flame and garnish with finely chopped coriander.
Recipe Notes


You can even use brown rice for this to make it somewhat healthier. Cook and cool the brown rice well before proceeding with the recipe

You can also add finely chopped mushrooms, corn, capsicum to the veggie mix

This recipe is part of the endeavor to create a collection of recipes of Indian Chinese Recipes in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board.

Other Indo-Chinese recipes this week from #thekitchendivas

Chilli Garlic Chicken from WhiskAffair

Chicken Momos from Sinamon Tales

Potato and red kidney beans stir fry from FunFoodFrolic

Wonton Soupfrom Archana’s Kitchen

(c) Nandita Iyer 2006-2015