Meals · Indian fusion

Egg Fried Rice

Indo-Chinese street-cart fried rice: cold leftover rice tossed over high heat with egg, garlic, vegetables, soy sauce and plenty of pepper.

Prep 10 min · Cook 10 min · Total 20 min · Serves 2

Ingredients

Fried rice

• 2 cups Cold cooked rice
• 3 Eggs
• 2 tbsp Oil
• 3 cloves Garlic, finely chopped
• 1 Small onion, chopped
• ½ cup Frozen mixed vegetables
• 2 Spring onions, chopped
• 1 tbsp Soy sauce
• 1 tsp Green chilli sauce
• 1 tsp Vinegar
• ½ tsp Black pepper, ground
• ¼ tsp Salt

Method

1. Scramble the eggs. Heat 1 tbsp oil in your biggest frying pan or wok on high. Beat the eggs with a pinch of the salt, pour them in and scramble until just set. Tip them onto a plate.
2. Fry the veg. Add the rest of the oil, then the garlic. Before it browns, add the onion and vegetables and stir-fry on high until they're hot but still crunchy.
3. Toss the rice. Break up any lumps in the rice with your fingers and add it to the pan. Stir-fry for 3 minutes, spreading it out so it fries rather than steams.
4. Season and serve. Add the soy sauce, chilli sauce, vinegar, pepper and remaining salt. Toss in the eggs and spring onions and serve hot. Keeps a day in the fridge; reheat in a hot pan or the microwave.

Tips

Fresh rice goes mushy. If it's all you have, spread it on a plate and leave it in the fridge, uncovered, for an hour first.