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Learn how to make perfect Restaurant Style Egg Fried Rice - the popular Indo-Chinese recipe that's quick, easy, and absolutely delicious! This recipe creates fluffy, non-sticky fried rice loaded with scrambled eggs and colorful vegetables.
🔸 Recipe: Egg Fried Rice (Chinese Style)
🔸 Cooking Time: 30 minutes
🔸 Difficulty: Easy
🔸 Cuisine: Indo-Chinese
🔸 Perfect for: Lunch, Dinner, Tiffin, Party
This classic fried rice recipe uses perfectly cooked basmati rice stir-fried with scrambled eggs, fresh vegetables, soy sauce, and aromatic seasonings. The secret to non-sticky fried rice is using completely cooled rice!
📋 INGREDIENTS:
For Rice:
• Basmati Rice: 1 cup (soaked 15 minutes)
• Water: 5 cups
• Salt: To taste
For Fried Rice:
• Eggs: 4
• Oil: 1 tbsp + 2 tbsp
• Garlic: 1 tbsp (chopped)
• Ginger: 1/2 tbsp (chopped)
• Green Chillies: 2 (chopped)
• Green Onions: 1/4 cup (chopped)
• Onion: 1 (chopped)
• Beans: Chopped
• Carrot: Chopped
• Bell Pepper: Chopped
• Soy Sauce: 1 tbsp
• Vinegar: 1/2 tbsp
• Salt: To taste
• Black Pepper Powder: 1 tsp
• Chilli Flakes: 1 tsp
• Spring Onion: For garnish
📝 STEP-BY-STEP METHOD:
1. Wash and soak basmati rice for 15 minutes
2. Boil 5 cups water with salt
3. Cook rice until al dente, strain and cool completely
4. Scramble 4 eggs in 1 tbsp oil, keep aside
5. Heat 2 tbsp oil, add garlic, ginger, green chillies, green onions
6. Add chopped onion, sauté 2 minutes
7. Add beans, carrot, bell pepper, sauté 2-3 minutes (keep crunchy)
8. Add scrambled eggs, mix well
9. Add cooled rice, gently toss
10. Add soy sauce and vinegar, mix gently
11. Season with salt, black pepper, chilli flakes
12. Garnish with spring onions
13. Serve immediately
Perfect one-pot meal that tastes better than takeout! Serve hot with Manchurian, chilli chicken, or enjoy it on its own. Great for lunch boxes too!
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