Though fried rice is a Chinese delicacy, it is very popular in India as well. It is a popular street food there. Fried rice in India is a fusion of Indian spices and Chinese method of preparation, aptly named as Indo-Chinese fried rice. Indo-Chinese fried rice has become so popular that I have seen them as a menu item in some Chinese restaurants here!
My inspiration for indo-chinese egg fried rice is my uncle. He is a very good cook and one of his specialties is egg fried rice. Whenever we visit them (Toronto, Canada), we can see it in the menu on one of the days.
The recipe that I have given below is a tried and tested Indo-Chinese version.
Note:- Fried rice prepared in restaurants has ajinomoto as one of the ingredients but I personally don’t prefer using it and it is not healthy as well (read somewhere that it has carcinogenic properties). Also, the one time I used it, I did not notice any difference in the taste.
Delicious, right?
- Gingelly oil - 1 tbsp
- Green Onion (thinly sliced, green & white separated) - ¼ cup
- Garlic, minced - 1 tbsp
- Ginger, minced - 1 tbsp
- Red Bell Pepper - ¼ cup
- Green peas - ½ cup
- Carrots -1/4 cup
- Cabbage - ¼ cup (optional)
- Egg - 1
- Cooked basmati rice (or any long grained variety) - 1 cup
- Soy Sauce - 1 tbsp or to taste
- White pepper – 1 tsp
- Chilli garlic sauce – 1 tsp (I used sriracha)
- Cook the rice and set aside to cool naturally or refrigerate it for at least 3 hours – Drizzle in few drops of gingely oil and mix the rice carefully until grains are easily separated. Do this once before it goes into the refrigerator.
- Make sure to keep all the ingredients ready before proceeding.
- Heat a wok or any deep frying pan (I would prefer non-stick) in high heat with gingely oil. Add in green onions(only white), ginger and garlic. Stir for 5-6 seconds or until the aroma aroma spreads.
- Add rest of the vegetables. Make sure nothing burns given that you are cooking in high flame. And you want the vegetables to be cooked but still crunchy (that’s the reason we chopped them into smaller and uniform pieces). Keep stirring for 40 - 50 seconds.
- Now it is time to add the eggs to the sides of the vegetables. Sauté the eggs until well cooked and scrambled (In restaurants they used to add the eggs once after the rice is added. But I prefer this way).
- Next add the cooked (refrigerated) rice. Stir until all the vegetables and eggs are combined.
- Next add the soy sauce, chilli sauce and white pepper. Stir for the flavors to combine. Make sure you don't stir it too much because that might make the rice mushy.
- Garnish with scallion greens. Serve hot with chilli chicken or butter chicken or any sides of your choice.
2. Refrigerate the cooked rice so that you can retain its texture while making fried rice.
3. Chinese foods are mostly (or as far as i know) cooked in high flame. so make sure you keep all the ingredients ready well before starting.
4. Non Vegetarian lovers could also add cooked minced meat right after the eggs are scrambled and before the rice is added. Vegetarians can skip this entire sequence.
The photograph is just incredible. Loved the way it’s taken!
Thank you 🙂