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egg fried rice with vegetables served in a white color bowl.
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5 from 1 vote

Egg Fried Rice (Restaurant Style)

This restaurant-style egg fried rice is a quick, easy, one-pan dinner recipe, ready in just 15 minutes. This Indo-Chinese recipe uses leftover rice, eggs, fresh vegetables, soy sauce, and a secret seasoning that gives restaurant-style flavor. The rice grains stay separate, with soft scrambled eggs and slightly crunchy veggies.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main
Cuisine: Indo-Chinese
Servings: 4 people
Calories: 426kcal
Author: Preeti Nayak

Equipment

  • 1 Cast iron skillet/wok

Ingredients

  • 3 cups of cooked rice or 1 cup of uncooked rice (instructions to cook rice given in recipe card notes)

For scrambled eggs

  • 4 eggs
  • ½ teaspoon white/black pepper powder
  • ¼ teaspoon salt
  • 1 teaspoon oil

For egg fried rice

  • 3 teaspoon oil
  • 2 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 onion, chopped
  • 1.5 cups of mixed vegetables (½ cup carrot, ½ cup capsicum, ¼ cup cabbage, and ¼ cup french beans/green beans)
  • 1 teaspoon red chili sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce (optional)
  • 1 chicken bouillon cube
  • 1 teaspoon vinegar
  • salt to taste
  • 1 teaspoon white/black pepper powder
  • 2 tablespoon spring onion greens (or scallions) for garnish

Instructions

  • Finely chop carrot, capsicum, cabbage, French beans, onion, garlic, ginger, and spring onion.
  • Keep all sauces and seasonings ready before cooking (important for stir-fry).
  • Whisk 4 eggs with ½ teaspoon pepper and ¼ teaspoon salt. Keep aside.
  • Heat 1 teaspoon oil in a wok on medium-high heat. Add eggs and scramble until soft and fluffy. Do not overcook. Remove and keep aside.
  • In the same wok, heat 3 teaspoon oil on high heat. Add ginger and garlic, and stir-fry for 30 seconds for the best flavour.
  • Add onions and cook until slightly golden.
  • Add carrot, cabbage, capsicum, and beans. Add a little salt and stir-fry for 2-3 minutes on high heat. Keep vegetables slightly crunchy.
  • Add cooked and cooled rice along with scrambled eggs.
  • Add chili sauce, light soy sauce, dark soy sauce (optional), vinegar, and pepper.
  • Stir-fry on high heat for 2-3 minutes until well mixed and slightly toasted. This gives a smoky, restaurant-style flavour.
  • Break any rice lumps gently while mixing. Do not mash the rice.
  • Taste and adjust salt if needed. Garnish with spring onion greens. Serve hot.

Video

Notes

    1. Use day-old rice: Cold, day-old rice is drier, and the grains stay separate while stir-frying. Freshly cooked rice can easily turn soft and mushy.
    2. Using fresh rice? Cook it al dente in salted water, drain, and spread it on a large tray to cool. Refrigerate for at least 2 hours to dry out the grains and make them firm enough for stir-frying.
    3. Prep the ingredients: Keep the chopped vegetables, eggs, cooked rice, sauces, and seasonings ready before you start. Fried rice cooks quickly, so there's little time to stop and look for ingredients.
    4. Hot wok & high heat: Use a hot wok, cast-iron skillet, or kadhai and keep the heat high. This helps stir-fry the ingredients quickly without making them soggy.
    5. Stir-fry quickly: Keep tossing and stirring the ingredients so they cook evenly and don't stick to the pan.
    6. Soy sauce: Use good-quality soy sauce for a savory flavor. Don't add too much, especially if you want light-colored fried rice.
    7. MSG (Optional): Add ½ teaspoon MSG for extra umami. I skipped it, and the fried rice still tasted great.
    8. Read our full nutrition disclaimer here.

Nutrition

Calories: 426kcal | Carbohydrates: 48g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 956mg | Potassium: 327mg | Fiber: 4g | Sugar: 2g | Vitamin C: 10mg | Calcium: 67mg | Iron: 2mg