Throwing a standard fried rice meal into the deep fryer can produce some serious grease if you’re not careful. Here’s how to make a healthier version that’s as tasty as the real thing.

Today, I made egg and vegetable fried rice, a classic Chinese dish that’s traditionally made with eggs, mostly meat, and vegetables such as cabbage, carrots, and onions. However, I’ve used quinoa instead of rice, and red kale instead of cabbage.

This is one of those tasty dinners that you can put together from the night before, which is especially good for those rushed weeknights. Healthy, satisfying and easy to make, you’ll be in the perfect mood for a night in front of the TV or a relaxing weekend.. Read more about vegetable fried rice recipe and let us know what you think.

This fried rice is distinct from other fried rices due to the oyster sauce. Egg fried rice, vegetable fried rice, prawns, chicken and mixed non-vegetarian fried rice, oyster sauce fried rice, and many more types of fried rice are available. At the end of the day, it’s simply a matter of combining your favorite components to make a fried rice that you like. Whether you cut or shred the veggies is entirely up to you. Any vegetable will do – cabbage, beans, bean sprouts, mushroom, peas, and so on. It’s typically cooked in a wok, but I used a wide kadai out of convenience and availability. Basmati rice was utilized. You may also use regular rice, such as ponni raw rice. The egg and veggie fried rice with oyster sauce has a distinct flavor that I enjoyed. It goes well with almost any side dish. I paired it with chicken in oyster sauce and cauliflower manchurian.

Ingredients

    • 3 tbsp. oil
    • 1 teaspoon garlic (chopped)
    • 1 teaspoon ginger
    • 2 spring onions
    • 1/2 red capsicum
    • 1/4 cup green capsicum
    • Carrots (two)
    • 1 cup basmati rice (uncooked)
    • 2 tbsp oyster sauce
    • 2 tsp soy sauce (dark)
    • 1 teaspoon black pepper (freshly ground)
    • 2 pinches Ajinomoto (MSG)
    • a pinch of salt (to taste)

To make the egg mixture

  • Eggs – 3
  • a pinch of pepper powder
  • a pinch of salt (to taste)

Method

  • Cook the rice first and set it aside. Allow time for cooling. You may also use cooked rice that has been stored in the refrigerator.
  • In a mixing dish, crack the eggs and whisk them well. Season with a touch of salt and pepper. Mix well and set aside.
  • Carrots, capsicum, spring onion (green and white parts), ginger, and garlic should be chopped or thinly sliced. Set aside for now.
  • Keep some of the green parts of the spring onions for subsequent garnishing.
  • 1 tbsp oil, 1 tbsp ginger, 1 tbsp garlic, 1 tbsp oil, 1 tbsp oil, 1 tbsp oil, 1 tbsp oil, 1 tbsp oil, 1 tbs After 2 to 3 seconds of stirring, add the white portion of the spring onion and the carrot. Stir everything together well. Allow for a few minutes of cooking time, until the carrots are partially cooked. Now add the capsicum and mix well.
  • Corner the veggies to one side, simmer the heat, and add the egg mixture to the other side, putting the leftover oil in the corner edges of the egg mixture so it does not cling to the pot, and let it set for 10 seconds.
  • In between, keep the flame low so it doesn’t burn.
  • Then, using the stirring spoon, briskly swirl around the egg to break it up and create a scramble, about 2 to 3 minutes. As you can see in the image.
  • Mix the egg with the veggies after it has formed a scramble but is still soft.
  • After 30 seconds, add the rice and stir it in with the veggies; you may boil it to prevent it from burning. Allow the rice to warm up before stirring well to ensure that all of the ingredients are properly combined. It may be kept on a medium flame.
  • Now add the oyster sauce, soy sauce, and salt to taste, mix everything together, and simmer for 3 to 4 minutes.
  • In between, stir regularly.
  • Cook for 5 minutes on low heat, then turn off the heat or cook for 2 to 3 minutes on medium heat, until the rice is cooked through and thoroughly mixed with the sauce. In between, stir.
  • Serve with oyster sauce chicken, cauliflower manchurian, veggie manchurian, chilli paneer, or any other side dish of your choosing.

Notes

  • You may adjust the amount of veggies according to your preferences.
  • Always taste the meal before adding any sauces or seasonings if necessary.
  • My spring onions were long and thick; if yours are tiny, 3 to 4 spring onions would suffice.
  • Cook the meal on high heat, like Chinese cuisine is, but at your convenience and comfort.
  • If the meal starts to burn during cooking, you may reduce the heat.
  • Cooked prawns or cooked chicken pieces may be be added if desired.

 

Eggs are a popular ingredient in many different dishes, but I like to use them in my fried rice. In this recipe, I use minced pork instead of chicken, which makes the dish a lot healthier. I also use oyster sauce instead of salt, to add aromatic flavor. The dish can be served as a main course, served with Chinese naan bread (or other flatbreads) and a side salad, or as a delicious side dish when you’re having Chinese food.. Read more about chinese fried rice restaurant style and let us know what you think.

Frequently Asked Questions

What gives Chinese fried rice its Flavour?

The main ingredients of Chinese fried rice are soy sauce, rice wine, sugar, and salt.

Do you add egg before or after rice?

Before

What is a good sauce to mix with rice?

A good sauce to mix with rice is a soy sauce, which can be found in the Asian section of most grocery stores.