- 1 tablespoon Oil
- 2 tablespoon Red Onion chopped
- 2-3 tablespoon Spring Onion chopped
- 100 grams Green Capsicum
- 1 cup Cabbage chopped
- ½ cup Carrot chopped
- ½ cup Beans chopped
- ½ cup Corn
- 1 teaspoon Ginger
- 1 teaspoon Garlic paste
- 1 teaspoon Green Chilies chopped
- 1 teaspoon Red Chili Powder
- 2 tablespoon Soy Sauce
- 1 tablespoon Green Chili Sauce
- 2 tablespoon Schezwan Sauce
- Salt
- 3 Whole Eggs
- 2 cup Cooked rice
Sauté veggies and garlic:
Heat a pan and pour in 2 tablespoon toasted sesame oil. Add chopped red onions followed by spring onions, capsicum, cabbage, carrot, beans, and fresh corn kernels.Stir-fry these veggies and saute them for 2-3 minutes on high flame. Add ginger, garlic and green chilies.
Season them:
Now add Red chilli powder (optional), soy sauce, chilli sauce, and schezwan sauce. Usually I add bit of salt as well. But if you are a beginner in cooking I suggest adjust the seasonings after you finish cooking the dish because different brands of soy sauce contain different amount of salt.
- Use short grain rice when you are using fresh rice while cooking egg fried rice.
- I have used a skillet so have poured in more oil due to the surface area, if you are using a wok adjust the quantity of oil accordingly.
- You can scramble the eggs same time while stir frying the veggies in the skillet.
Calories: 265kcal | Carbohydrates: 34g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 634mg | Potassium: 379mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3190IU | Vitamin C: 31mg | Calcium: 61mg | Iron: 2mg