Egg fried rice is a fast, filling meal you can make in one pan. This post shows you how to turn cooked rice, eggs, and a few veggies into a warm plate of food in minutes. It is perfect for using up leftover rice.
About Egg Fried Rice
Egg fried rice is a simple take on the classic Indo-Chinese dish you find in most homes and street stalls.
It uses cooked rice, whisked eggs, and a mix of crunchy veggies, all tossed together with a little soya sauce and pepper. The eggs cook right in the pan and coat the rice, so every bite has soft bits of egg mixed in.
The best part is how fast it comes together.
You cook the onion and chilli, add the veggies, scramble the eggs in the same pan, then fold in the rice. It is a smart way to use rice you already have in the fridge, and you barely need any special items to make it.
Why You’ll Love This Recipe
- Quick to make – it cooks in about 5 minutes once everything is chopped.
- Uses leftover rice – a great way to turn old rice into a fresh meal.
- One pan – the eggs cook right in the pan, so less mess and less clean up.
- Simple ingredients – just rice, eggs, and a few veggies you likely have.
- Filling – the eggs add protein and make it a full meal on their own.
Ingredient Notes
- Basmati rice – cook it only 90% of the way. Full cooked rice turns mushy when you stir fry it.
- Eggs – use 2 for one serving. They scramble in the pan and mix through the rice.
- Bell pepper – use two colors or try colors if you can. It looks nice and adds a light sweet taste.
- Carrot and cabbage – slice them thin so they cook fast. You can swap in beans or peas.
- Onion – a small sliced onion gives a light sweet base.
- Green chilli – use one for mild heat. Skip it if you want it plain.
- Soya sauce – just 1 teaspoon. It brings color and a salty, savory taste.
- Black pepper – a little goes a long way here.
- Olive oil – or use any oil you like for stir fry.
How to Make Egg Fried Rice
1. Heat 1 tablespoon olive oil in a pan or wok. Add the sliced onion and chopped green chilli. Saute for a few seconds until they soften a little.
2. Add the sliced bell pepper, carrot, and cabbage. Saute for about 2 minutes. Keep the veggies a bit crisp, not fully soft.
3. Push the veggies to one side of the pan. Crack the 2 eggs into the open space. Let them cook for a few seconds, then scramble and mix them into the veggies.
4. Add the 90% cooked basmati rice. Then add the soya sauce, black pepper, and salt to taste.
5. Stir and mix everything well, so the rice, eggs, and veggies are coated evenly. Cook for about 2 minutes, stirring gently the whole time. Turn off the heat and serve warm.
Expert Tips
- Chop and prep everything before you turn on the stove. This dish moves fast and you will not have time to cut things once you start.
- Use 90% cooked rice, never full cooked rice. Full cooked rice breaks apart and the texture goes wrong.
- Let the eggs set for a few seconds before you scramble them. This gives you soft bits of egg instead of a thin coating.
- Keep the flame high and stir gently so the rice does not stick or mash.
- If you are cooking for one, that’s perfect. For more, try to stir-fry it in batches.
Serving Suggestions
Serve this hot, right off the stove. It is good on its own as a light meal. You can pair it with a bowl of chilli sauce or some ketchup on the side. A few chopped spring onions on top add a nice fresh bite.
A Perfect Quick Meal
Ingredients
- 1 ½ cups 200 g cooked basmati rice (90% cooked)
- 2 eggs
- ⅓ cup bell pepper (sliced (two colors))
- ¼ cup carrot (sliced)
- ⅓ cup cabbage (sliced)
- ¼ cup onion (sliced)
- 1 green chilli (chopped)
- 1 teaspoon soya sauce
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat 1 tablespoon olive oil in a pan. Add sliced onion and chopped green chilli and saute for a few seconds.
- Add sliced bell pepper, carrot, and cabbage. Saute for about 2 minutes, keeping them a bit crisp.
- Push the veggies to one side. Crack the 2 eggs into the open space, let them set for a few seconds, then scramble and mix into the veggies.
- Add the 90% cooked basmati rice, soya sauce, black pepper, and salt to taste.
- Stir and mix well, cook for about 2 minutes while stirring gently. Turn off the heat and serve warm.
Notes
- Use 90% cooked rice, not full cooked, for the right texture.
- Prep and chop everything before you start cooking.
- Let the eggs set for a few seconds before scrambling for soft bits.
- If you are cooking for one, that’s perfect. For more, try to stir-fry it in batches.
Nutrition
