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Whip up a delicious Indo-Chinese classic at home with this quick and easy Egg Fried Rice recipe! Perfect for using up leftover rice, this flavorful dish combines scrambled eggs, aromatic ginger and garlic, crunchy spring onions, and savory soy sauce. It is a simple, satisfying meal that comes together in minutes—ideal for busy weeknights when you crave restaurant-quality comfort food. Follow these simple steps for the perfect, hassle-free fried rice experience every time.
few Egg
Cooked Basmati Rice: 1 cup (preferably leftovers for the best texture)
Oil: Approximately 1 tablespoon for the eggs, plus additional for sautéing
Ginger: 2 teaspoons, crushed
Garlic: 2 teaspoons, crushed
1 tsp Chili Flakes
Spring Onions: 2, whites (chopped) and a handful of greens
2 tsp Soy Sauce
to taste Salt
to taste Black Pepper
Vinegar: A tiny amount
1
Heat a wok until it is nice and hot. Add 1 tablespoon of oil and immediately crack in the eggs. Scramble them quickly, season with a pinch of salt and pepper, and set aside in a separate bowl.
2
Using the same hot pan/wok, add more oil. Add 2 teaspoons of crushed ginger and 2 teaspoons of crushed garlic. Sauté them briefly until the raw smell disappears—be careful not to brown them.
3
Add 1 teaspoon of chilli flakes and the white parts of 2 spring onions. Stir well, then add 2 teaspoons of soy sauce.
4
Add 1 cup of cooked Basmati rice (leftover rice works best) and toss quickly in the wok. Add the previously scrambled eggs and a little more salt if needed, mixing well to combine.
5
Turn off the flame. Stir in two handfuls of the green parts of the spring onions and a tiny splash of vinegar. Serve immediately!
1 servings per recipe
