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Egg fried rice
This egg fried rice Indian style recipe which is fast and straightforward, you pat yourself with joy — made fresh with eggs, rice, cabbage, carrot, green pepper
Course
Dinner, Lunch
Cuisine
Chinese, Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
servings
Calories
349
kcal
Author
Sujatha Muralidhar
Ingredients
For the egg
1
teaspoon
vegetable oil
1
egg
for making the rice
2
tablespoon
vegetable oil
1
tablespoon
garlic
minced
1
cup
rice
cooked and refrigerated
1
cup
cabbage
shredded
¼
cup
carrot
Julienne cut
¼
cup
green bell pepper
Julienne cut
1
teaspoon
whole black pepper
2
tablespoon
green onion
chopped for garnishing
Instructions
For making the egg
In a pan add a teaspoon of vegetable oil and egg.
Whisk until it becomes soft scrambles. Transfer and keep aside
For making the rice
On the same pan, add oil and minced garlic.
Saute until garlic fragrant.
Add cabbage, carrot and green bell pepper.
On high flame, stir fry them until they are half cooked
Then add rice and toss them until all combined.
Now add scrambled egg and toss for a minute.
Garnish with chopped green onion and serve hot.
Video
Notes
Make egg scrambles first or in a separate pan.
Use cool cooked rice for stir-frying.
Refrigerated rice gives better results.
Nutrition
Calories:
349
kcal
|
Carbohydrates:
29
g
|
Protein:
6
g
|
Fat:
23
g
|
Saturated Fat:
2
g
|
Cholesterol:
81
mg
|
Sodium:
51
mg
|
Potassium:
201
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
2955
IU
|
Vitamin C:
31.1
mg
|
Calcium:
47
mg
|
Iron:
0.8
mg