This Indian Egg Fried Rice – Easy Stir Fried Rice is a one-pot dish that you can whip up in under 10 minutes. Moreover, this rice recipe is delicious: soft scrambled eggs, perfectly crisp and fluffy rice, all accented by Indian spices. And, you’ll never want takeout again after tasting how good homemade is!!
Ingredients needed for this Indian Egg Fried Rice – Easy Stir Fried Rice –
3 cups cooked white rice
4 tbsp oil
1 tsp mustard seeds
1 tsp chana dal and urad dal
8 to 10 curry leaves
¼ tsp asafoetida
½ cup chopped onions
¼ tsp ground turmeric
3/4 tbsp. red chilli powder
1/2 tsp ground coriander
2 eggs
1 tsp salt
¼ cup cilantro finely chopped (optional)
Method to Make This Recipe –
First, on medium heat, heat the oil in a non stick wok. Second, add in mustard seeds, chana dal and urad dal (split black lentils/ black gram dal). Third when the mustard seeds splutter, add in the curry leaves and asafoetida. Further, in about 30 seconds add in the onions and stir.
Furthermore, sauté the onions for 2 to 3 minutes until they turn golden. Then add in the salt, and spices (ground turmeric, red chili powder, and ground coriander) and stir well. Next add in the eggs and mix them well. Further, stir and let it cook like scrambled eggs. Mix the spices well. Finally add the cooked rice and mix well and cook for 2 to 3 minutes. Further, turn off heat and top with cilantro.
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Moreover, try some of our other recipes
Peanut Chilli Thecha – Green Chilli Peanut Chutney
Also, try some of our instant pot recipes.
Indian Egg Fried Rice – Easy Stir Fried Rice
Equipment
- 1 wok
Ingredients
- 3 cups cooked white rice (left over rice)
- 4 tbsp oil of choice
- 1 tsp mustard seeds (rai)
- 1 tsp chana dal (split chickpeas)
- 1 tsp urad dal black gram lentils
- 10 curry leaves
- 1/4 tsp asafoetida
- 1/2 cup onions (chopped)
- 1/4 tsp ground turmeric (haldi)
- 3/4 tbsp red chili powder
- 1/2 tsp ground coriander
- 2 eggs
- 1 tsp salt
- 1/4 cup cilantro (finely chopped) (optional)
Instructions
Prep
- Rinse and chop the cilantro and onion finely.
Cook
- On medium heat, heat the oil in a non stick wok. Add in mustard seeds, chana dal and urad dal. When the mustard seeds splutter, add in the curry leaves and asafoetida.
- In about 30 seconds add in the onions and stir.
- Sauté the onions for 2 to 3 minutes until they turn golden. Then add in the salt, and spices (ground turmeric, red chili powder, and ground coriander and stir well.
- Next add in the eggs and mix them well. Stir and let it cook like scrambled eggs. Mix the spices well. Once the eggs are cooked like scrambled eggs, add the cooked rice and mix well and cook for 2 to 3 minutes.
- Further, turn off heat and top with cilantro.