Recipe- Restaurant Style Egg Fried Rice

Egg Fried Rice is a standard order of ours when we go to Indian-Chinese restaurants. TH is an eggetarian and Egg Fried Rice is his idea of living it up. Paired with a good Gobi Manchurian, our dinner is usually set and thoroughly enjoyed.

Ingredients

4 cups of cooked rice
1 cup of mixed vegetables, chopped fine (use carrots, French beans and capsicum), optional
1 small bunch of celery stalks, chopped fine
1 small bunch of spring onions, chopped fine
2 tsp of soya sauce
1 tsp of green chilli sauce
2 tsp of tomato sauce or ketchup
1 tbsp of freshly minced ginger + garlic
2 onions, sliced
1 tsp of freshly cracked black pepper
1-2 tbsp of oil
3 eggs

Method

- Heat oil and add the onions. Let them fry on medium heat until light golden brown, don’t let them brown too much. Then, add the ginger + garlic and saute for another 2 mins.

- Add the finely chopped vegetables (if using) and celery and mix well.

- Cook for 2-3 mins until they wilt just a bit. Then add the soya sauce, tomato sauce, and green chilli sauce. Fry on high heat until the sauces bubble and reduce flame to medium-high, stirring constantly.

- Continue to stir-fry for another 2-3 mins. The vegetables should be cooked yet crunchy and not mushy or soft. If you are not using vegetables, you can skip to the next step after adding the sauces but I do recommend adding atleast some capsicum to your egg fried rice to add some extra punch.

- Add the cooked rice and stir well to combine. Remove from fire, check for salt and add more if required. Add the pepper powder and spring onions and set aside.

- In a bowl, beat the eggs + some salt + some pepper with a fork.

- Scramble in a small pan with about 1 tsp oil and gently fold into the prepared rice.

- Don’t break down the egg pieces too much while scrambling or over cook the eggs.

- Stop when they are a bit moist, they will cook a bit more with the heat from the pan and from the rice. Dried up bits of eggs are not fun, trust me!