Egg Fried Rice Recipe-Indian-Chinese Egg Fried Rice Recipe

Learn how to make restaurant-style Indian-Chinese Egg Fried Rice using this easy recipe from my Amma.

Egg Fried Rice is a standard order of ours when we go to Indian-Chinese restaurants. TH is an eggetarian and Egg Fried Rice is his idea of living it up. Paired with a good Gobi Manchurian, our dinner is usually set and thoroughly enjoyed.

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Amma generally makes Egg Fried Rice with leftover Vegetable Fried Rice so her version of Egg Fried Rice also has vegetables in it. Since I am so used to that from my childhood, I add vegetables to my Egg Fried Rice too. Erm... and yes, the lazy part of me doesn't make any side dish and adding vegetables also helps with balancing the meal a bit better *sheepish grin* 😀

I have already shared the step by step pictures on how to make Vegetable Fried Rice which is pretty much the same for Egg Fried Rice too. I have also added the couple ofextra steps below to make it easier for you.

Egg Fried Rice Recipe

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4
Recipe source: Amma

Ingredients for Fried Rice:
4 cups of cooked rice (here's how to cook rice for fried rice)
1 cup of mixed vegetables, chopped fine (use carrots, French beans and capsicum), optional
1 small bunch of celery stalks, chopped fine (discard the leaves)
1 small bunch of spring onions, chopped fine
2 teaspoon of soya sauce
1 teaspoon of green chilli sauce (this is my favourite brand)
2 teaspoon of tomato sauce or ketchup
1 tablespoon of freshly minced ginger + garlic
2 onions, sliced
1 teaspoon of freshly cracked black pepper
1-2 tablespoon of oil
3 eggs

How to Make Egg Fried Rice:

1. Heat oil and add the onions. Let them fry on medium heat until light golden brown, don't let them brown too much. Then, add the ginger + garlic and saute for another 2 mins.

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2. Add the finely chopped vegetables (if using) and celery and mix well. Cook for 2-3 mins until they wilt just a bit. Then 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 2-3 mins. The vegetables should be cooked yet crunchy and not mushy or soft. If you are not using vegetables, you can skip to the next step after adding the sauces but I do recommend adding atleast some capsicum to your egg fried rice to add some extra punch.

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3. Add the cooked rice and stir well to combine. Remove from fire, check for salt and add more if required. Add the pepper powder and spring onions and set aside.

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