Egg and Vegetable Fried Rice

egg rice

Makes/serves 4 servings
Duration 30 min
Difficulty Moderate
  • Rice
  • Chinese
  • Stir fry


  • Basmati rice 2 cups
  • Spring onions 2 bunches
  • Carrots 2
  • Beans 12
  • Cabbage 100g
  • Capsicum (bell pepper) 1
  • Peas 1/2 cup
  • Green chillies 7
  • Pepper powder 1 tsp
  • Garlic paste 3 tbsp
  • Ginger paste 2 tsp
  • Oil 4 to 5 tbsp
  • Eggs 4 (optional)
  • Long variety green chillies 6 (cut into thin round pieces)
  • Plain vinegar 1 cup
  • Salt to taste


  • Cook two cups rice with 4 cups water. Allow to cool.
  • Cut the vegetables into thin and long even sized pieces.
  • Heat oil in a broad frying pan and fry green chillies.
  • Add the ginger-garlic paste and carrots, beans, cabbage, capsicum, peas and spring onions in that order.
  • Add salt and pepper powder and fry on high flame for a few minutes.
  • Add cooked rice and fry for a few minutes. Keep aside.
  • Heat oil in the pan, break eggs and scramble them. Add a little garlic paste.
  • Then add the eggs to the rice mixture and mix very well.
  • Serve hot with vinegar that has chopped chillies mixed in it.

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