Egg Fried Rice – Restaurant Style

Step 1: Prepare the Pan and Garlic

Heat 2 tablespoons of cooking oil and 1 teaspoon of olive oil in a kadai (wok). Once hot, add the chopped garlic pieces and fry them lightly until they start to turn slightly golden.

Step 2: Add Onion and Cabbage

Add the chopped onion pieces to the pan and fry them until they become slightly translucent, ensuring they retain some crunchiness. Next, add the chopped cabbage pieces and fry them lightly.

Step 3: Incorporate Green Chilies and Carrot

Add the chopped green chilies to the pan and continue to fry lightly. Then, add the chopped carrot pieces and fry them with the other vegetables.

Step 4: Add Ginger-Garlic Paste and Capsicum

Stir in the ginger-garlic paste and fry it with the vegetables until fragrant. After that, add the chopped capsicum pieces and fry them lightly, ensuring they remain crunchy.

Step 5: Season with Pepper and Sauces

Add the pepper powder to the vegetables and mix well. Then, pour in the red chili sauce and soy sauce, mixing thoroughly to combine all the flavors.

Step 6: Combine with Rice and Eggs

Add the pre-boiled rice to the pan with the fried vegetables and sauces. Mix everything thoroughly until the rice is evenly coated. Add salt to taste and mix again. Finally, add the chopped omelet pieces (egg) and gently fold them into the fried rice.

Step 7: Serve and Garnish

Transfer the egg fried rice to a serving plate. Garnish generously with freshly chopped spring onions. Serve hot with extra red chili sauce on the side if desired.

• Do not overcook the vegetables; keep them slightly crunchy for better texture and flavor.

• You can use olive oil or a mix of cooking oil and olive oil for enhanced taste.

• Adjust green chilies and pepper powder according to your spice preference.

• For Vegetarian Fried Rice: Omit the eggs and add chopped beans or other preferred vegetables.

• For Chicken Fried Rice: Boil and lightly fry chicken pieces with salt and pepper, then add them along with the vegetables.