Egg Fried Rice is a popular Indo-Chinese dish made with fluffy rice, scrambled eggs, crunchy vegetables, and bold flavors from soy sauce, schezwan sauce, and chili sauce. It’s a quick, one-pan meal that’s perfect for lunch, dinner, or even a satisfying snack. This dish is known for its balance of spice, umami, and slight sweetness, making it a favorite for both kids and adults!

What is Egg Fried Rice?

Egg Fried Rice is a stir-fried rice dish where cooked rice is tossed with scrambled eggs, vegetables, and flavorful sauces. It is commonly found in Chinese, Thai, and Indian street food and is a great way to use leftover rice for a delicious, wholesome meal.

Main Ingredients of Egg Fried Rice

• Rice – Preferably day-old rice, as it gives the best texture.

• Eggs – Add protein and a rich, fluffy texture.

• Garlic & Ginger – Bring out strong aromatic flavors.

• Mixed Vegetables – Add color, crunch, and nutrition.

• Sauces (Soy, Vinegar, Schezwan, Chili Sauce) – Enhance the umami taste with a spicy and tangy kick.

What Is So Special About Egg Fried Rice?

✔ Quick & Easy – Ready in 15 minutes!
✔ One-Pan Meal – Uses minimal utensils for easy cleanup.
✔ Perfect Use for Leftover Rice – Prevents waste and tastes even better!
✔ Customizable – Add proteins like chicken, shrimp, or tofu.
✔ Restaurant-Style Taste at Home!

Quick and Easy to Make

This Egg Fried Rice is a go-to recipe when you need a flavorful meal in minutes. It’s fast, budget-friendly, and made with simple ingredients you already have at home.

How to Make Egg Fried Rice

1. Cook the Eggs:

• Heat a Try Ply Kadhai on medium heat.

• Add 1 tbsp oil and the beaten eggs and the rice. Stir continuously until scrambled and fully cooked.

• Remove from the pan and set aside.

2. Sauté Aromatics:

• In the same pan, add 1 tbsp oil, garlic, ginger, and spring onion whites.

• Sauté for 30 seconds until fragrant.

3. Add Vegetables:

• Add carrots, bell peppers, and peas.

• Stir-fry for 2–3 minutes until slightly tender but still crisp.

4. Combine Everything:

• Add the egg-coated rice back to the pan.

• Pour in soy sauce, vinegar, schezwan sauce, brown sugar, and red chili sauce.

• Stir well and toss on high heat for 2 minutes to combine flavors.

• Adjust salt and pepper to taste.

5. Garnish & Serve:

• Sprinkle chopped spring onion greens on top.

• Serve hot and fresh!

Hard Anodized Nonstick Chef Pan

Expert Tips

• Use Cold, Day-Old Rice – Fresh rice can be too sticky. Refrigerated rice works best for fried rice.

• Cook Eggs Separately – Prevents them from getting mushy.

• Cook on High Heat – Ensures a perfectly smoky, restaurant-style fried rice.

• Don’t Overcrowd the Pan – Stir-frying in small batches helps in even cooking.

• Adjust Spices & Sauces – Make it spicier or milder based on preference.

Recipe Card

Egg Fried Rice

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Category

Main Course / Snack

Servings

3

Prep Time

10 minutes

Cook Time

15 minutes

Calories

300

Egg Fried Rice is a quick and flavorful Indo-Chinese dish made with fluffy rice, scrambled eggs, crispy vegetables, and bold sauces. This easy one-pan meal is perfect for a quick lunch or dinner!

Author:

Parth Kapoor

Ingredients

• Cooked Rice – 1 cup (preferably day-old)
• Eggs – 3 (beaten)
• Oil – 2 tbsp
• Garlic – 3 cloves (minced)
• Ginger – 1 tsp (minced)
• Spring Onion Whites – 2 tbsp (chopped)
• Mixed Vegetables (Carrots, Bell Peppers, Peas) – 1 cup
• Soy Sauce – 1 tsp
• Vinegar – 1 tsp
• Schezwan Sauce – 1 tsp
• Brown Sugar – 1 tsp
• Red Chili Sauce – 1 tsp
• Salt & Pepper – To taste
• Spring Onion Greens – For garnish

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Directions

Cook the Eggs:

1. Heat Try-Ply Kadai on medium heat.

2. Add 1 tbsp oil and the beaten eggs and the rice. Stir continuously until scrambled and fully cooked.
3. Remove from the pan and set aside.

Sauté Aromatics:

1. In the same pan, add 1 tbsp oil, garlic, ginger, and spring onion whites.

2. Sauté for 30 seconds until fragrant.

Add Vegetables:

1. Add carrots, bell peppers, and peas.

2. Stir-fry for 2–3 minutes until slightly tender but still crisp.

Combine Everything:

1. Add the egg-coated rice back to the pan.

2. Pour in soy sauce, vinegar, schezwan sauce, brown sugar, and red chili sauce.
3. Stir well and toss on high heat for 2 minutes to combine flavors.
4. Adjust salt and pepper to taste.

Garnish & Serve:

1. Sprinkle chopped spring onion greens on top.

2. Serve hot and fresh!

Recipe Video

Recipe Note

For Extra Flavor: Add a pinch of white pepper or MSG.

Make it Spicy: Increase the Schezwan sauce or chili sauce.

Storage Tip: Store leftovers in an air tight container in the fridge for up to 2 days.

Pairing Suggestions: Enjoy with Manchurian, Chili Paneer, or Hot & Sour Soup.