Apr 5, 2012

Egg Fried Rice!!!

Hi guys!!!!

I love fried rice. I prepare fried rice, either Chinese or Thai, occasionally for a weekend lunch. The preparation process is simple and yet you get the satisfied feeling of having had a lunch that is different from the usual. I guess its part of having a Chinese dish. You do feel like you had a good eating-out experience even though you cook them at home.

Using cooked and cooled rice does make the fried rice better looking but it is not a mandatory requirement. I have always used freshly cooked rice and the taste has never changed. Also, I do not use onions in the fried rice 'coz both of us cannot stand to bite into semi-cooked onions. Now lets see the recipe.


Basmati rice (Cooked and cooled) - 3 cups
Chopped vegetables - 1 cup (I use beans and carrot)
Bell peppers - 1
Sugar - 1/2 tsp
Soy sauce - 2 tsp
Ground pepper - 1 tsp
Eggs - 2
Salt - as per taste
Olive oil - 2 tbsp


1. Scramble the eggs and keep them aside.
2. Heat the olive oil in a wide wok on medium heat and add all the chopped vegetables and bell peppers and saute till they turn soft and semi-cooked.
3. Add soy sauce, salt, sugar and pepper powder and mix well. Next add the cooked rice and mix well till everything is well incorporated.
4. Switch off heat and add the scrambled eggs and mix well. Garnish with spring onions if using. (I, for one, do not garnish my food. Come on!!! We are eating at home not a restaurant!!!)

Serve hot with any Chinese curry!!!


  1. yummy well done eggg fried rice:)

  2. Fried rice looks pretty with those brightly colored veggies!

  3. the line 'we are eating at home and not at a restaurant'...i too share d same idea of not garnishing home cooked meals ;) taste s all dat matters...


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