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Egg and Vegetable Fried Rice Recipe

Egg and Vegetable Fried Rice is a popular Indo-Chinese Main
Author :
On :
Friday, 20 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indo-Chinese Recipe
Technique :
Stir Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes

Egg fried rice is a simple Chinese recipe made in Indian style. Tastes best when served hot with ketchup, chilli sauce and a deep fried starter.


  • Basmati Rice 2 cups
  • Spring onions 2 bunches
  • Carrots 2
  • Beans 12
  • Cabbage 100g
  • Capsicum (bell pepper) 1
  • Peas 1/2 cup
  • Green chillies 7
  • Pepper powder 1 tsp
  • Garlic paste 3 tbsp
  • Ginger paste 2 tsp
  • Oil 4 to 5 tbsp
  • eggs 4 (optional)
  • Long variety Green chillies 6 (cut into thin round pieces)
  • Plain Vinegar 1 cup
  • Salt to taste
  • How to Make Egg and Vegetable Fried Rice:

    1. Cook two cups rice with 4 cups water. Allow to cool.
    2. Cut the vegetables into thin and long even sized pieces.
    3. Heat oil in a broad frying pan and fry green chillies.
    4. Add the ginger-garlic paste and carrots, beans, cabbage, capsicum, peas and spring onions in that order.
    5. Add salt and pepper powder and fry on high flame for a few minutes.
    6. Add cooked rice and fry for a few minutes. Keep aside.
    7. Heat oil in the pan, break eggs and scramble them. Add a little garlic paste.
    8. Then add the eggs to the rice mixture and mix very well.
    9. Serve hot with vinegar that has chopped chillies mixed in it.


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