How long does Egg Fried Rice keep in the fridge?

Egg Fried Rice keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Egg Fried Rice ahead of time?

Egg Fried Rice is best served fresh; it comes together in about 15 minutes, so prep your ingredients ahead and cook just before serving. Pre-chopping the aromatics and measuring spices can cut active time in half.

What can I serve with Egg Fried Rice?

Classic pairings include standalone. For a complete indo-chinese thali, add a dal, a dry sabzi, papad, and a sweet ending.

Indo-Chinese EggRice Mild

Egg Fried Rice

Name: Egg Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: Indo-Chinese
Ingredients: 3 cups cooked rice, day-old; 4 eggs, lightly beaten; 1 cup mixed veg (peas, carrot, capsicum, beans), finely diced; 4 spring onions; 1 tbsp garlic, minced; 1 tbsp ginger, grated; 2 tbsp soy sauce; 1 tbsp vinegar; 1 tsp sesame oil; 2 tbsp neutral oil; 0.5 tsp white pepper; 0.5 tsp salt

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Wok stir-fry

Time: 15 min
Serves: 3
Calories: 420 kcal
Protein: 17 g

0:00 / 1:28

Changes voice accent · Recipe stays in English

Method

1Heat 1 tsp oil in a wok, scramble eggs on medium just till set; break into curds and reserve.
2Add remaining oil; stir-fry garlic, ginger and spring onion whites 20 seconds.
3Add veg, toss high heat 2 minutes.
4Tip in rice; toss 2 minutes till every grain is coated.
5Add soy, vinegar, white pepper, salt and the scrambled egg curds back; toss 1 minute.
6Finish with sesame oil and spring onion greens. Eat immediately.

About this recipe

Skip the egg. Scrambled tofu + a pinch of kala namak fits.

Ingredients

Method

About this recipe

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