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!
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.
Spoon hot egg fried rice into shallow bowls, top with extra spring onions, and pair with your favorite sauce on the side.
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!
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.
Finely chop garlic, ginger, onion, red and green chilies, and capsicum; set aside.
Rinse rice until water runs clear, then boil in salted water until tender. Drain and set it aside
Heat oil in a pan, pour in eggs, season with salt and pepper, scramble until just set, then remove.
Toss in chilies and capsicum, stir‑fry until vegetables soften.
Sprinkle salt and pepper, pour soy sauce, add white parts of spring onions, and stir.
Fold in cooked rice, stirring gently to coat evenly with sauce and aromatics.
Transfer to a serving dish, garnish with spring onion greens, and enjoy warm.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Love our recipes? Follow us for more delicious cooking inspiration, tips, and behindthescenes fun!
I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
