Egg Fried Rice

Egg Fried Rice is a very simple and popular Indo Chinese recipe. It can be prepared in a jiffy. It can also be prepared with leftover rice, and if you are preparing with fresh rice also it won’t take much of your time. You can also use boiled eggs to prepare the recipe, but I prefer scrambled egg. It does not need any side dish, but can be accompanied with a simple vegetable salad if desired. You can also serve this with any Indo Chinese appetizer like manchurian.

Egg Fried Rice

Prep time              : 10 minutes
Cooking time       : 15 minutes
Total time             : 25 minutes

Servings       : 2

Category     : Rice dish
Cuisine        : Indo Chinese


1 Cup uncooked rice
1 Medium size carrot
3 Spring onions with greens
1 Tablespoon soya sauce
Pepper powder as required
1 Tablespoon oil
Salt to taste

For egg scramble:

2 Eggs
1 Tablespoon oil
Pepper powder to taste
Salt to taste


  • Cook rice with 1.5 cups of water, wait for the first whistle and switch off the flame. You can skip this if you are using leftover rice. Cool the rice completely.
  • Finely chop veggies and set aside.
  • Heat oil and pour beaten egg into the pan, add a little salt and pepper powder. When egg has set a little, stir and scramble it. Keep it aside. Our egg scramble is ready.


  • In a same pan heat oil and add carrots and stir it on a high flame. Do not over cook; carrots should retain their crunchiness.
  • Now, add cooked rice, needed salt, pepper powder, soya sauce and toss to combine until well coated.
  • Add the prepared egg scramble and toss well. Garnish with spring onion greens.

Serve hot with any appetizer like manchurian.


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