Chinese
Egg Fried Rice (Indo-Chinese Style)
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Egg Fried Rice (Indo-Chinese Style) is Chinese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Use rice cooked the day before, or at least a few hours ahead and spread out to cool. Freshly cooked rice turns sticky and clumps in the wok.
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Beat the eggs with a pinch of the salt. Heat 1 tbsp of the oil in the wok, pour in the eggs and scramble them into soft curds over high heat, then tip them out onto a plate.
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Heat the rest of the oil on the highest heat, add the chopped garlic and green chilies for 20 seconds, then the finely chopped carrot, cabbage, capsicum and spring onion whites, and toss 2 minutes.
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Add the rice, breaking up any lumps, and toss 2 minutes until it is hot and starts to sizzle. Add the soy sauce, vinegar, pepper and the rest of the salt and toss again until every grain is evenly coloured.
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Fold the eggs back in with the spring onion greens and bring it to the table hot, on its own or beside gobi manchurian or chilli chicken.
Serve it with
A Chinese dinner is a plate rather than a single dish. These are the courses that normally sit beside Egg Fried Rice (Indo-Chinese Style), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Egg Fried Rice (Indo-Chinese Style) carries gluten, eggs, and soy. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Bai Mi Fan (Chinese Steamed White Rice) |
| Shellfish | No | |
| Eggs | Yes | Bai Mi Fan (Chinese Steamed White Rice) |
| Soy | Yes | Bai Mi Fan (Chinese Steamed White Rice) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 420 kcal
- Protein
- 12 g
- Carbs
- 56 g
- Fat
- 16 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 710 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Egg Fried Rice (Indo-Chinese Style) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.