Egg fried rice
Egg fried rice, from above
Non vegEggIndia

Egg fried rice

Yesterday's rice, today's best dinner. Leftovers with ambition.

20 minTime
13 gProtein each
mildSpice
A leftover's second life3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
423kcalsame
13 gproteinsame
2 gfibresame
20minutessame

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Cooked rice3 cups, cold, day old
Egg3
Cooking oil (vegetable oil)2 tbsp
Garlic5 cloves, finely chopped
Carrot1 small, finely diced
Green beans6 to 8, finely chopped
Spring onion (green onion, scallion)3 stalks, whites and greens separated
Soy sauce1 tbsp
Vinegar1 tsp
Black pepper½ tsp
Salt¾ tsp

Method

5 steps
  1. 1Break up the cold rice with your fingers so no clumps remain.
  2. 2Heat the wok until smoking, add 1 tbsp oil and the beaten eggs with a pinch of salt. Scramble until fully set, then move to a plate.
  3. 3Add the remaining oil, then garlic and spring onion whites, then carrot and beans. Toss on high heat for 2 minutes.
  4. 4Add the rice. Toss and press it against the wok for 3 minutes.
  5. 5Add soy sauce, vinegar, pepper, salt and the eggs. Toss well, finish with spring onion greens and serve.
Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

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Make it a meal

What goes with Egg fried rice: a bread or rice, a side, something to drink and something sweet.

On the side Manchow soup35 min
On the side Hot and sour soup30 min
To drink Masala chai10 min
Something sweet Puran poli90 min
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