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Indian Egg Fried Rice Recipe
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Indian Egg Fried Rice

Keyword: egg fried rice, fried rice recipe, indian fried rice


  • 1 cup (240 ml) rice uncooked
  • 1 ½ tsp vinegar to taste
  • 1 ½ tsp soya sauce to taste
  • 1-2 tsp crushed pepper or pepper powder
  • Salt, to taste
  • 1 ½ tbsp olive oil or sesame oil
  • 3 tbsp spring onions green and white chopped separately
  • 1 medium carrot, chopped, optional
  • ½ cup bell peppers, diced
  • ½ cup cabbage shredded, optional
  • 3 small eggs or 2 large eggs


  • Rinse the rice a few times until the water runs clear.
  • Let it soak for at least 10 minutes. Meanwhile, pour 4 to 5 cups of water into a large pot and bring it to a boil.
  • Once the water starts to boil, drain the rice and add it to the water.
  • Add 1 teaspoon oil to keep the rice from becoming sticky.
  • Cook the rice till it’s firm when bitten. Do not let the rice turn mushy.
  • Drain off the rice, let it cool completely, then fluff it up with a fork.
  • While the rice cools down, start chopping the vegetables and garlic. Set aside.
  • In a bowl, break the eggs and set them aside. Beat the eggs if you prefer them fluffy.
  • On the highest flame, heat a wok with oil and lightly fry the garlic. Around 30 to 40 seconds should be enough.
  • Add all the chopped vegetables and fry the mixture for 2 to 3 minutes. The veggies should be just half-cooked (crunchy and not soft).
  • Reduce the flame to medium then pour in the eggs and scramble them.
  • Cook until the eggs are slightly done.
  • Add salt, pepper, and vinegar.
  • Mix everything well and cook until the eggs are fully cooked. Do not overcook.
  • Add the green parts of spring onions and stir well.
  • Add the rice and stir. You can add a little more oil if needed.
  • Turn the flame on the highest setting for around 2 to 3 minutes. Add salt and spice to taste.
  • Top with some spring onions and serve.