Egg Fried Rice

Step 1: Prepare the Eggs

Whisk 2 eggs with a pinch of salt and pepper powder. Cook them like an omelet on a pan, then cut into small pieces and set aside.

Step 2: Heat Oil and Fry Garlic

Heat 2 tablespoons of cooking oil and 1 teaspoon of olive oil in a kadai (wok). Add the chopped garlic flakes and fry until they turn slightly golden.

Step 3: Add Onion and Cabbage

Add the chopped onion to the kadai and fry until it becomes translucent. Then, add the chopped cabbage and stir-fry briefly, ensuring it remains crunchy.

Step 4: Incorporate Green Chillies and Carrot

Add the chopped green chillies and chopped carrot to the vegetables. Stir-fry for a short period.

Step 5: Add Ginger Garlic Paste and Capsicum

Stir in the ginger garlic paste and chopped capsicum. Continue to stir-fry the vegetables until they are slightly tender but still have a bite.

Step 6: Add Spring Onion and Seasonings

Add most of the chopped spring onion (reserve some for garnish). Mix in the pepper powder, red chilli sauce, and soya sauce. Stir well to combine all the flavors.

Step 7: Combine with Rice and Egg

Add the pre-boiled and cooled rice to the kadai. Add salt to taste. Gently mix everything together, ensuring the rice is evenly coated with the vegetables and sauces. Finally, add the prepared egg pieces and mix thoroughly.

Step 8: Serve and Garnish

Transfer the Egg Fried Rice to a serving plate. Garnish with the remaining chopped spring onion. Serve hot with extra red chilli sauce or ketchup if desired.

• Do not overcook the vegetables; keep them slightly crunchy for best texture.

• Using olive oil can enhance the flavor of the fried rice.

• Ensure the rice is cooled completely before adding to the wok to prevent stickiness.

• For a vegetarian version, omit the egg and add more vegetables like beans or mushrooms.

• For chicken fried rice, add boiled and fried chicken pieces seasoned with salt and pepper.