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Egg Fried Rice

Egg Fried Rice

Print Recipe
Quick Indo-Chinese egg fried rice with vegetables.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 cups cooked rice (cold, day-old is best)
  • 2–3 eggs
  • 1 small onion, finely chopped
  • 2–3 cloves garlic, smashed or chopped
  • ½ cup capsicum or veggies (carrot, beans – optional)
  • 2 green chilies, slit
  • 2 tsp soy sauce
  • 1 tsp vinegar
  • ½ tsp pepper
  • Salt to taste
  • 2 tbsp oil
  • Spring onions to finish (for swag)

Instructions

  • Get That Wok Screaming
  • Heat oil till it’s hot enough to scare the garlic. Toss in garlic, green chili, onion. Sauté till just golden.
  • Veggies? Optional. Attitude? Required.
  • Add capsicum or carrots if you like. Toss fast. No soft veggies allowed — we want crunch.
  • Crack the Stars
  • Push the veg to one side. Crack the eggs in. Scramble on high heat. Salt, pepper, love.
  • Rice In. Flip It Like You Mean It.
  • Add the rice. Toss. Stir. Flip. Toss again. Add soy, vinegar, more pepper. Keep that flame high.
  • Finish Strong
  • Toss in spring onions. Taste. Adjust salt or fire. Serve with a side of pride.