Name: Restaurant Style Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 740 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Cooked Rice, cold and grains separated; 3 Egg, lightly beaten; 1 tbsp Garlic, finely minced; 2 tbsp Spring Onion Whites, chopped; ¼ cup Green Beans, very finely chopped; ¼ cup Carrot, very finely chopped; 1 tbsp Dark Soy Sauce, dark; ½ tsp Vinegar; ½ tsp Ground Black Pepper; 2 tbsp Cooking Oil; 2 tbsp Spring Onion Greens, for garnish; ½ tsp Salt, adjust depending on soy sauce

12 hr 20 mintotal

20 min hands-on12 hr hands-off

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat a carbon-steel wok over high heat and add a little of the oil. Pour in the lightly beaten eggs and scramble them fast into soft, loose curds. Tip them straight onto a plate and set aside.
Return the wok to maximum thermal capacity and add the remaining oil until it practically smokes. Drop in the expertly minced garlic and the bright spring onion whites, executing a rapid-fire toss for exactly 10 seconds.
10 sec
Add the finely diced carrots and french beans. Stir-fry them without stopping for 1 minute, so the outsides sear but the pieces stay crunchy.
1 min
Add the cold, separated cooked rice to the wok. Use the edge of your spatula to break up any remaining clumps without crushing the grains.
Add the dark soy sauce, vinegar, black pepper and a pinch of salt. Toss quickly and high for 2 minutes so the seasoning coats every grain evenly.
2 min
Return the scrambled egg to the wok. Toss it through firmly so it is evenly distributed through the rice.
Turn off the heat. Scatter over the spring onion greens, give it one last toss and serve immediately.

How to tell it's done

Expect a masterclass in texture: grains that stand fiercely independent, boasting a resilient chew, cloaked subtly in savory soy, and punctuated by the rapid-fire snap of perfectly seared vegetables.

Getting it right

Tip

Restaurant-style fried rice needs a very hot wok. Tossing quickly over high heat is what gives the faint smokiness known as wok hei, and keeps the rice from going sticky.

What to serve it with

Command respect by serving this masterpiece steaming hot as a standalone triumph, or elevate it further alongside an authentic Chilli Chicken or a deeply umami Veg Manchurian.

Tawa Pulao

Tawa pulao fries cooked rice on a griddle with pav bhaji masala, a Mumbai street dish.

30 minvegan

Traditional Masala Bhaat

Masala bhaat is a Maharashtrian spiced rice cooked with ivy gourd and goda masala in one pot.

35 minvegetarian

Traditional Raw Mango Rice

Raw mango rice tosses cooked rice with grated green mango and peanuts, made while the fruit is sour.

25 minvegan

Tuver Ni Khichdi

Tuver ni khichdi cooks rice with pigeon peas into a soft Gujarati khichdi finished with ghee.

55 minvegetarian

Vangi Bath (Brinjal Rice)

Vangi bath tosses cooked rice with aubergine and a Karnataka spice blend made for this dish alone.

50 minvegan

Classic Veg Schezwan Fried Rice

Veg schezwan fried rice tosses rice and vegetables in the Indo-Chinese chilli-garlic sauce.

2 hr 25 minvegan

Ingredients