Egg Fried Rice
A flavorful Street-Style Egg Fried Rice with a touch of Indian flair. This dish combines fluffy rice, scrambled eggs, and vibrant vegetables like carrots and beans.
Servings 4
Ingredients
- 2 cups Cooked Basmati Rice
- 2 Eggs
- 1 Carrot Finely chopped
- 5 Beans Finely chopped
- 1 Onion Finely chopped
- 5 Garlic pods Finely chopped
- 2 Green Chilli Finely chopped
- 1 tsp Soy Sauce
- 1/2 tsp Black Pepper Powder
- 1 tbsp Schezwan Sauce
- Salt As required
- 2 tbsp Oil As required
- Spring Onions A handful - Finely chopped
Instructions
- Heat a tablespoon of oil in a wok or large frying pan over high heat.
- Add minced garlic and stir-fry for a few seconds.
- Crack the eggs into the wok and scramble them until just cooked. Set aside.
- In the same wok, add another tablespoon of oil.
- Add chopped onions and green chilli. Sauté until the onions turn translucent.
- Add the finely chopped carrot and sliced green beans. Stir-fry for 2-3 minutes until they start to soften.
- Add schezwan paste, salt and pepper to the vegetables.
- Add the cooked basmati rice to the wok. Mix everything well.
- Drizzle soy sauce over the rice and continue to stir-fry for another 2-3 minutes.
- Add the scrambled eggs back to the wok. Toss everything together until well combined.
- Garnish with fresh spring onions.