A Perfect Quick Meal
A quick Indo-Chinese egg fried rice made with cooked rice, eggs, and veggies. Ready in minutes and perfect for using up leftover rice.
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
Calories: 380kcal