Egg Fried Rice, How to make Egg Fried Rice

Ingredients

• 1 rice cup (160 ml approx.)basmati rice
• 30 ml (2 tablespoons)vegetable oil
• 5 clovesgarlic, finely minced
• 2eggs
• a pinchsalt
• a pinchblack pepper powder
• 3spring onions, finely chopped
• 1.25 ml (1/4 teaspoon)white pepper powder
• 1 teaspoonsalt

Instructions

1. 1

   Cook the rice

   Wash and soak the basmati rice in water for 30 minutes, then drain. Add 1.5 cups of water for each cup of rice. Cook in a pressure cooker over a medium flame for exactly 2 whistles. Turn off the heat and leave it to rest for 15 minutes. Spread the rice on plates to cool, then set aside.

2. 2

   Heat the oil

   Heat the oil in a pan and add the finely minced garlic.

3. 3

   Scramble the eggs

   Break the eggs into a bowl and add a pinch of salt and pepper. Whisk with a fork. Move the garlic to one side of the pan, add the eggs and scramble for a minute, continuing to sauté the garlic on the other side.

4. 4

   Toss the rice

   When the eggs are softly scrambled, add the rice, salt, white pepper powder and spring onions. Toss well so everything is coated.

5. 5

   Serve the rice

   The egg fried rice is ready.

What is Indo-Chinese egg fried rice?

Indo-Chinese food blends Chinese-inspired cooking with ingredients and flavours popular in India. Fried rice is a familiar part of that tradition, with rice quickly tossed with aromatics, seasoning and additions such as egg.

This version keeps the ingredient list simple: garlic, spring onions, white pepper and softly scrambled eggs give the rice its savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 12g protein, 47g carbs, 20g fat.

Most of the carbohydrates come from the basmati rice, while the oil and eggs provide most of the fat; the eggs also supply the main protein. Serve it with vegetables or a crisp salad to add variety and balance the meal.

The rice makes the difference

Basmati: its separate, long grains suit fried rice. The recipe cooks the rice in a pressure cooker, then spreads it on plates to cool before it goes into the pan.

Cooling: let the rice lose its heat before tossing it with the eggs. This helps keep the grains distinct rather than turning the mixture soft and clumpy.

Keep the eggs soft

Eggs: whisk them with a pinch of salt and black pepper, then scramble them for about a minute. Stop while they are still soft, as they will be tossed with the hot rice afterwards.

Garlic: cook it alongside the eggs, keeping it to one side of the pan as the method describes. This lets it flavour the oil without needing to mix it into the egg at once.

Season as you toss

White pepper: it brings a warm, peppery note through the rice, while the pinch of black pepper seasons the eggs. Add the measured salt with the rice and toss thoroughly.

Spring onions: finely chopped pieces distribute easily through the pan. Toss them in with the rice so their flavour stays fresh and noticeable.

Plan around the rice

The stated total time is 20 minutes, but the method includes a 30-minute rice soak and a 15-minute rest after pressure cooking. Allow for those stages when planning; the final tossing step is quick.

Have the rice, seasoning and spring onions ready before you begin frying. Once the eggs are cooked, the rice is added and tossed straight away.

Serve it simply

Serve the rice hot as a light main or alongside a saucy Indo-Chinese dish. A crisp salad or steamed vegetables can add freshness and balance the plate.

Because the recipe is simply seasoned, it also works well as a base for a meal with extra vegetables or a separate protein.

Recipe notes & tips

• Drain the soaked rice thoroughly before cooking it.
• Spread the cooked rice out on plates so it can cool before frying.
• Whisk the eggs until the yolks and whites are combined.
• Keep the garlic moving as it cooks so it does not catch in the pan.
• Have the spring onions and seasonings ready before adding the rice.

Variations

• Add vegetables: toss in finely chopped vegetables with the rice so they warm through.
• Add chilli: include chopped fresh chilli for a hotter finish.
• Use sesame oil: replace some of the vegetable oil for a different aroma.
• Add soy sauce: stir in a little with the rice for a deeper savoury flavour.
• Finish with coriander: scatter chopped coriander over the rice just before serving.

Common mistakes to avoid

• Frying wet rice: drain it well after soaking so excess water does not affect the texture.
• Using hot rice: spread it out and let it cool before adding it to the pan.
• Overcooking the eggs: scramble them only until soft, as they cook further when tossed with the rice.
• Leaving garlic unattended: keep it on its side of the pan and sauté it as the eggs cook.
• Adding ingredients late: prepare the spring onions and seasonings before frying so the rice can be tossed promptly.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a splash of water if the rice seems dry; reheat only once.

Frequently asked questions