Chinese Egg Fried Rice
Chinese egg fried rice are really quick and easy to make and you can serve these with Chinese dishes such as Chicken Manchurian, Sweet and Sour Chicken, Mongolian Chicken and Beef or Chicken Chilli dry.
The best part is that you can easily make these rice with left over boiled white rice. If you want to make it fresh even then try to boil rice even a day before and keep in refrigerator.
You can add vegetables along with eggs in your rice. Most commonly used vegetables are carrots, cabbage and capsicum or spring onion. A cook once told me that we should either use spring onion or capsicum, not both to get the best results.
Ok here goes the recipe,
- Boiled Rice 1 cup
- Salt to taste
- Black Pepper 1/2 tsp
- Soy Sauce 2 tbsp
- Garlic Paste 1/2 tsp or even less
- Eggs 2
- Finely Chopped Carrots 1/4 cup
- Finely Chopped Cabbage 1/4 Cup
- Capsicum or Green Part of Spring Onion 1/4 Cup
Take Oil in a pan and quickly scramble eggs in it so egg is broken in small pieces.
Remove the egg from oil and keep aside.
Put garlic paste in remaining oil and fry it quickly in oil, when it starts changing color and release aroma pour soy sauce in the pan.
Then add vegetables except spring onion, salt and pepper and mix quickly.
Then add boiled rice and mix well with all the ingredients. Stir fry on high heat till you hear the crackling sound.
After that add the scrambled eggs and spring onion and mix well.
Cook covered for 5 minutes and serve.