Egg Fried Rice Recipe

An oriental rice preparation made with assorted vegetables and scrambled egg Egg fried rice is easy to prepare and tastes great as a meal on its own that can be made very quickly if you have leftover rice at home. For the best result, make sure the rice is cooked and cooled beforehand. Healthy Chinese Egg Fried Rice is an quick one pot meal for those busy bees. Egg fried rice is easy to prepare and tastes great as a meal on its own.

Its quick, simple and tasty, and can be used as a main meal or served with other foods. Chinese Egg Fried Rice is a very popular dish. Rice has carrots, french beans, capsicum, celery and spring onions. Egg Fried Rice is fully packed with vegetables and add-on option Egg's Protein in it. The secret to the best Chinese fried rice is onions, garlic and sesame oil. This is the Chinese method of preparing egg fried rice.

The Cantonese rice is a typical dish belonging to Chinese cuisine. It is one of the most known and appreciated Chinese recipes, along with the spring rolls. Inevitable in any meal of China, is prepared with ham, omelette into small pieces, peas, sometimes accompanied by corn, shrimp, peppers and other vegetables. In the classic recipe, is used long-grain rice, which is boiled.

It is served hot and is usually seasoned with soy sauce. It is recommended as a first course or as a side dish for meat or fish.

Egg Fried Rice Recipe

Prep Time: 10 mins ♥ Cook Time: 20 mins ♥ Yield: 4 servings


1 cup rice
1 cup mixed vegetables, chopped fine (carrots, French beans and capsicum)
1 bunch celery stalks, chopped fine
1 bunch spring onions, chopped fine
2 tsp soya sauce
1 tsp chilli sauce
2 tsp tomato sauce
1 tbsp ginger garlic paste
2 onions, sliced
1 tsp black pepper
3 tbsp oil
2 eggs
Salt to taste

Recipe Method:

Boil the rice, rinse under cold water till cool, and work 1 tbsp oil into it. Leave it to drain.

In a bowl, beat the eggs with a fork. Heat 1 Tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.

Heat the rest of the oil and add the onions. Let them fry on medium heat until light golden brown. Add ginger garlic and saute for 2 mins.

Add the finely chopped vegetables and celery and mix well. Cook for 2 mins. Add the soya sauce, tomato sauce, and green chilli sauce. Fry on high heat until the sauces bubble and reduce flame to medium-high, stirring constantly. Continue to stir-fry for another 2 mins.

Add the cooked rice and stir well to combine. Remove from fire, add salt, pepper powder and spring onions.

Serve hot, garnished with the scrambled egg.
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