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Egg Fried Rice

A quick no-fuss yet lavish rice recipe perfect for lazy weekend lunches or quick weeknight dinners.

PREP TIME: 20 Minutes

  • 2½ cups cooked Jashn basmati rice
  • 2 eggs whisked
  • 3 tbsp oil
  • 1 tsp ginger, finely chopped
  • 3-4 garlic cloves, finely chopped
  • ¼ cup coriander, finely chopped
  • ¼ cup spring onions, finely chopped
  • ½ cup spring onion leaves, finely chopped
  • ½ cup French beans chopped
  • ½ cup carrots, finely chopped
  • 1 cup mushrooms, sliced
  • 1 tbsp dark soy sauce


  1. Heat 1 tbsp oil in a wok, add the whisked eggs and fry for 10 seconds before scrambling it. Make sure not to brown them. Remove from the wok and keep aside.
  2. In the same wok, add the remaining oil and heat it.
  3. Add ginger, garlic, and spring onions. Turn on high heat and stir fry for 1-2 minutes. Once the raw aroma disappears, add and stir fry French beans, mushrooms, and carrots for another 2 minutes.
  4. Now add cooked rice, sesame oil, soy sauce, vinegar, salt, and pepper powder. Stir and mix all the ingredients well.
  5. To finish off, add the scrambled eggs and spring onion leaves. Give this mixture a toss and turn off the flame.
  6. Serve hot with Manchurian or soup.