| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 Eggs Whisked
- 3 tbsp oil divided
- 1 tsp ginger finely chopped
- ½ tsp garlic finely chopped
- ¼ cup Coriander finely chopped
- ¼ cup Spring onions finely chopped
- ½ cup spring onion leaves chopped
- ½ cup French beans chopped
- ½ cup Carrots chopped
- 1 cup mushrooms sliced
- 2½ cup Cooked White Rice or leftover rice
- 1 tbsp dark soy sauce
Ingredients
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Instructions
- Heat 1 tablespoon oil in a wok. Add the whisked eggs and fry for 10 seconds before scrambling it. Do not brown them. Remove and keep it aside.
- In the same wok, add the remaining oil and heat it. Add ginger, garlic and spring onions. Stir fry for 1-2 minutes on high heat until the raw scent disappears. Stir in beans, carrots and mushrooms and fry for another 2 minutes.
- Add cooked rice, soy sauce, vinegar, sesame oil, pepper powder and salt. Stir fry and mix everything well. Add the scrambled eggs and spring onion leaves. Give it a toss and turn off the flame.
- Serve immediately with Soup or Manchurian.
Recipe Notes
Recipe Tip Do not stir fry the veggies for more than 2 minutes, as you want them to remain crunchy. Share your version of this recipe How do you make egg fried rice at home? Share your version of the recipe with us. Frequently Asked Questions Why does the rice stick to the bottom of the vessel immediately? It usually happens if the rice is overcooked. Don't worry if the rice sticks to the bottom, simply scrape it off. You can sprinkle a few drops of water on the rice to avoid it from burning. What vegetables can I add to egg fried rice? Other than the vegetables mentioned above, you can add corn, capsicum and cabbage too in your egg fried rice.