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Egg fried rice, egg rice, chinese rice
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5 from 1 vote

Egg Fried Rice

Course Main Dish
Cuisine Indian, Indian,Indo-Chinese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 People
Author Raksha Kamat


  • 1 cup Basmati rice or long grain rice
  • 3 Eggs
  • 1/2 medium sized onion finely chopped
  • 1/2 small carrot peeled and chopped
  • 1/2 small capsicum chopped
  • 2 bay leaves
  • 2 teaspoon Black Pepper Powder
  • 4 cloves garlic minced
  • 1 chicken/veg Maggi cube optional
  • 3 tablespoon Coriander Leaves finely chopped
  • 1 tablespoon Butter
  • 1 tablespoon oil
  • To taste Salt


  • Wash the rice and keep aside for 30 minutes. After 30 minutes, drain the water from rice.
  • Cook rice in 8 cups water by adding 2 bay leaves in the cooking rice. You can even cook rice using a rice cooker. But cook the rice al-dente.
  • After rice is cooked, spread it on a colander till it dries.

Let us make the egg fried rice:

  • Heat a kadai or wok or pan and add oil. After oil gets heated, add finely chopped onion and fry till onion turns translucent.
  • Add minced garlic and fry till raw smell of garlic goes away.
  • Add chopped vegetables and fry for 5 to 7 minutes on low flame by closing the lid of the utensil.
  • Add finely chopped coriander leaves and mix well. Fry for 2 minutes till coriander leaves wilt.
  • Add black pepper powder, Maggi cube (optional), salt and mix well.
  • On low flame, crack the eggs one by one and pour in the wok/kadai. Discard the shells.
  • Scramble the eggs and cook till they are almost done. While making the eggs scramble, mix well with the vegetables.
  • Add cooked rice and mix well ensuring that the rice grains don’t break.
  • Add butter and mix.
  • Taste and add more salt if needed. Garnish with chopped coriander leaves.
  • Serve with soya sauce and chili sauce.