Easy Indian Egg Fried Rice Recipe

 

Indian-Style Egg Fried Rice

Prep time: 10 min | Cook time: 10 min | Serves: 2

Ingredients

• 2 cups cooked, cooled rice (day-old works best)
• 2 eggs, beaten
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1/2 cup mixed vegetables (carrots, peas, beans), finely diced
• 2 tbsp oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 2 tbsp spring onion, chopped (plus more for garnish)
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1/2 tsp black pepper powder
• Salt to taste

Instructions

1. Heat 1 tbsp oil in a wok or large pan on high heat. Pour in beaten eggs, scramble quickly, and set aside.
2. Add remaining oil to the same pan. Sauté garlic, ginger, and onion until fragrant.
3. Add mixed vegetables and green chili, stir-fry for 2–3 minutes until slightly tender but still crisp.
4. Add the cold rice, breaking up any clumps with a spatula.
5. Pour in soy sauce and vinegar, toss well on high heat for 2–3 minutes.
6. Add scrambled eggs back in, along with spring onions, pepper, and salt. Mix everything together.
7. Cook for another minute, then serve hot, garnished with extra spring onions.

Tips

• Use day-old refrigerated rice - fresh rice turns mushy.
• Keep the flame high throughout for that authentic smoky "wok hei" flavor.
• Adjust soy sauce and chili to taste for a more Indo-Chinese kick.