Recipe for Egg Fried Rice

6 | 30 Minutes | by Nirali Tanna

This Indo-chinese recipe is perfect wholesome and nutritious dish with a balance of protein, carbohydrates and fibre. Make it using leftover rice, or it can also be prepared within 30 minutes if you make it from scratch. Its good to go on its own, but if you like have a bowl of soup or serve it also with a started as a part of your chinese menu.

Synonyms : Chinese style rice, made using eggs and vegetables.


10 Minutes


20 Minutes


Pure Veg.

TOTAL Servings



  • 3 Cups Rice (Chawal) (cooked)
  • 4 Eggs (Anda)
  • ½ Cup Onion (Pyaaz) (finely chopped)
  • ½ Cup Carrots (गाजर) (juliennes)
  • ½ Cup French Beans (फ्रेंच बीन्स) (cut diagonally)
  • ½ Cup Cabbage (Patta gobi) (shredded)
  • 1 Teaspoon Garlic ( लहसुन) (finely chopped)
  • 2 Teaspoons Soya Sauce
  • 1 Teaspoon Vinegar
  • 1 Oil
  • 1 Oil
  • 1½ Tablespoons Oil
  • Salt to taste


  1. Hard boil the eggs, scoop out the yolk and chop them into tiny pieces.
  2. Heat the oil in a deep non-stick pan. Add the onions, garlic and saute on a medium flame.
  3. Add the french beans, carrots and cabbage. Mix well and cook on a medium flame for 3 - 4 minutes while stirring occasionally.
  4. Add the soy sauce, vinegar and salt. Mix well and cook for a minute.
  5. Add the egg whites and rice. Mix well and cook on a medium flame fore 2 - 3 minutes.
  6. Serve hot.

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