Ever find yourself craving a plate of egg fried rice that’s better than takeout?
You’re in the right place. This homemade version delivers fluffy grains, savory wok‑hei, and tender scrambled eggs—all in under 30 minutes.
Whether it’s a quick weeknight dinner or your go‑to street‑food favorite, this recipe brings the vibrant flavors of Indo‑Chinese cuisine right into your kitchen. Ready in under an hour and easily scalable for guests, it’s the perfect midweek treat.
Let’s get cooking!
Why You’ll Love This Egg & Rice Combo
- Speedy Comfort: From cold rice to sizzling stir‑fry, this is the ultimate cook egg fried rice hack.
- Protein‑Packed: Eggs add texture and nutrition—a true egg and rice power duo.
- Customizable Veggies: Toss in any peppers or greens you have on hand.
- One‑Pan Wonder: Fewer dishes, more flavor.
Ingredient Breakdown (Flavor & Benefits)
- Basmati Rice: Long, fragrant grains that separate nicely in the wok.
- Eggs: Tender scrambled pockets of protein—key to classic Indo‑Chinese egg fried rice dishes.
- Aromatics (Garlic, Ginger, Onions, Chilies): Layered heat and fragrance.
- Capsicum & Spring Onions: Sweet crunch and a fresh pop of color.
- Soy Sauce, Salt & Pepper: Umami seasoning that ties everything together.
- Oil: High‑smoke‑point neutral oil for perfect stir‑fry.
How It All Comes Together
First, cook your rice with a teaspoon of salt—ideally a day ahead and chilled, so each grain stays separate. Next, scramble your eggs: heat oil, crack in eggs, season, then gently fold until just set but still soft. Remove and set aside.
Back to the pan: add oil, then your garlic, ginger, onions, and chilies. Stir fry until aromatic. Toss in capsicum and spring onions, seasoning with salt, pepper, and soy sauce. Slide your eggs back in, then pile in the rice and toss vigorously—you want every grain coated in that savory sauce. Finish with a garnish of spring onion greens and, if you like, a sunny‑side‑up egg on top for extra richness.
💡 Pro Tip: Use day‑old rice straight from the fridge—too‑fresh rice clumps and steams instead of fries.
What Goes Along
- Chili Garlic Sauce: Amp up the heat.
- Sweet Chili Sauce: Offers a tangy contrast.
- Cucumber Salad: Cleanses the palate between savory bites.
How to Serve
Spoon hot egg fried rice into shallow bowls, top with extra spring onions, and pair with your favorite sauce on the side.
Packing & Leftovers
- Lunchbox Ready: Cools quickly—pack in a microwave‑safe container for a midday pick‑me‑up.
- Reheat: Toss in a hot pan with a drizzle of oil to restore that fresh‑off‑the‑wok texture. Avoid microwaves where possible.
Party & Bulk Prep
Double or triple the recipe, cooking in batches. Keep finished rice warm in a low oven (100 °C) until guests arrive, then give it one final toss with fresh spring onions.
With simple pantry staples and a hot pan, you can master the art of making egg fried rice that rivals any corner stall. Ready to stir‑fry your way to the best bowl of egg & rice? Let’s heat up that wok!
Egg Fried Rice
Description
This egg fried rice recipe is a simple, delicious, and satisfying dish that brings the bold flavors of Indo-Chinese street food to your kitchen. Made with fluffy basmati rice, soft scrambled eggs, and a medley of fresh vegetables sautéed in garlic, ginger, and soy sauce, it’s the perfect one-pan meal. Whether you're cooking for yourself or feeding a crowd, this quick and flavorful fried rice comes together in under an hour and makes a great option for lunch or dinner. Serve it hot, topped with fresh spring onion greens—and if you're feeling fancy, add a fried egg on top for that extra wow factor.
Ingredients
To make Rice
To Make Scrambled Eggs
To make Egg Fried Rice
Instructions
Prep Work
-
Chop aromatics
Finely chop garlic, ginger, onion, red and green chilies, and capsicum; set aside.
-
Slice spring onions
Thinly slice white and green parts of spring onions; set whites aside.
Method
-
Cook rice
Rinse rice until water runs clear, then boil in salted water until tender. Drain and set it aside
-
Scramble eggs
Heat oil in a pan, pour in eggs, season with salt and pepper, scramble until just set, then remove.
-
Stir‑fry base
In the same pan, add oil (half of total), sauté garlic, ginger, and onion until fragrant. -
Add veggies
Toss in chilies and capsicum, stir‑fry until vegetables soften.
-
Season mix
Sprinkle salt and pepper, pour soy sauce, add white parts of spring onions, and stir.
-
Combine eggs
Return scrambled eggs to pan, breaking them up and mixing with veggies. -
Add rice
Fold in cooked rice, stirring gently to coat evenly with sauce and aromatics.
-
Garnish & serve
Transfer to a serving dish, garnish with spring onion greens, and enjoy warm.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 120mg40%
- Sodium 600mg25%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 10g20%
- Vitamin A 300 IU
- Vitamin C 10 mg
- Calcium 50 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
