Quick and Easy Egg Fried Rice

This is a quick and easy recipe of Egg Fried Rice (as the name suggests :p). This recipe is especially targeted for kids, those picky eaters, who don’t eat anything at all. It can be a less stressful way of getting your kids to eat vegetables. They will find something of their interest in all those colors and shapes in one plate. It can be a less stressful way of getting your kids to eat vegetables.

My kids love eating them without any gravy or sauce. Why would they need any sauce when these quick and easy egg fried rice are not only pleasant to the eye but also packed with flavors and healthy nutrients. They’ve got proteins, vitamins, minerals, carbohydrates and much more.

Whenever you want to cook Chinese style fried rice, Always remember, it’s better if you:

  1. Boil rice the night before and refrigerate.
  2. Add a tablespoon or two of vinegar to the boiling rice. This stops the rice from breaking, once they are fried.

But since I am not such a big planner sometimes, so cook them earlier the day, cool down, and then refrigerate. The main aroma, that restaurant style smell of these Quick and easy Egg fried rice comes from the spring onions and the white pepper, in-my-humble-opinion. So do try to incorporate these two ingredients if you can.

Restaurants add MSG or Chinese-salt in all Chinese style dishes, but since it is banned in the rest of the world, so we don’t even think of using it in our recipes, not matter how good it may taste.

Preparation Time: 10 minutes plus boiling of rice

Cooking Time: 15 minutes

Difficulty: Easy

Serves: 3 persons

Nutritional Value: Proteins, Vitamin (A, B, C, D), Minerals, Iron, Calcium, Potassium, Magnesium, Folic acid, Fiber.

What you need

Pre-boiled Rice 350 g with 1tbsp salt, 2 tbsp vinegar
Carrots 2, finely cubed
Peas 1 cup
Eggs 2, lightly beaten
Spring Onions 2, finely chopped, green part
Salt 1 tsp
White pepper powder 1 tsp
Soya Sauce 2-3 tbsp
Yellow food colour Few drops (optional)
Oil 1/4 cup
Water/chicken stock to tenderize vegetables

How it’s made

  1. Add salt, red chili powder and a few drops of yellow or orange food color into the eggs, lightly whisk and set aside.
  2. Heat oil in the pan and throw in finely chopped garlic.
  3. Once garlic turns golden brown (not black) add in egg and break it into small pieces like scrambled eggs.
  4. Now throw in carrots and peas and sautee for a couple of minutes.
  5. Then add in water/stock (I added water) wait for the vegetables to get soft. Don’t over do it. Do this step on high flame.
  6. Once done, add in pre-boiled rice, salt, white pepper and soya sauce. Give everything a good toss and lastly add in spring onions.
  7. Toss gently and your Egg fried rice are ready to serve.

Serve with :

Chicken Jalfrezi
Juicy Fried Fish In Tomato Sauce

Chili Chicken

And chose a salad from the salad bar as a side dish.

A complete Salad Bar Recipes.

If you enjoyed reading my Quick and Easy Egg Fried Rice recipe please do share it with your friends and family on other social networks like Facebook and twitter. And to receive such mouth-watering, authentic recipes like Quick and Easy Egg Fried Rice, please do subscribe to my blog.

About |eemz

A (25, no not any more) 26 year old wife, mom, writer, jack of all trades. A someone who cooks for fun like a pro, living her dream :) Alhumdolillah!
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10 Responses to Quick and Easy Egg Fried Rice

  1. sumaiya says:

    Before reading the recipe I want to appreciate your photography efforts. Very nice.
    And secondly, again you saved my day. I’m going to cook it for dinner as i was thinking what to do. I have already marinated frozen chicken so. Baked chicken with fried rice sounds weird but I’m sure my husband will love it;)

    • |eemz says:

      Thank you so much Sumaiya:D Thank you for your kind words and appreciation, glad you noticed 😀 😉

      So, how did it go? Did you guys like the recipe?
      Jazak Allah for dropping by!

  2. Umm Rayan says:

    Thanks alot for such easy and quick recipes. Love your image talent too. I have 1.5 yrs old picky toddler and he loves this recipe.

    • |eemz says:

      :) Jazak Allah umm Rayan, do let us know what other food he likes to eat so we can share with other troubled mothers (like myself) :)

  3. Maria says:

    Your blog is amazing, needless to say.

    But as another person said above, your pictures have been simply gorgeous lately. and I’m not exaggerating when I say I’m proud that we have such an amazing food blogger in Pakistan.

    I dabble in a little photography myself now and then, and, just curious, could you tell me if you digitally enhance your photos for that dramatic blur or just use plain old macro mode for that?

    • |eemz says:

      Aww gee thanks Maria, you’re making me blush! :)

      I take around twenty to twenty five shots of the same product (sometimes even more) with different angels and camera features and then play around with effects till I finally see what I like. I prefer macro mode with background blur while taking the shots, however sometimes it needs to be digitally enhanced, needs to be more focused, hence background is further blurred with the help of image softwares.

      Thank you for being so kind,
      jazak Allah 😀
      You rock!

  4. Maria says:

    No problem at all. I believe that people who put in so much effort into something that it shows deserve praise :)
    If it’s not too much to ask, could you please tell me which image-editing software you use?

    • |eemz says:

      Awww you’re such a sweetheart :) jazak Allah!

      Well girl, since I can’t afford Photoshop, hence I use both Gimp and picasa for efforts. But always remember, if the shots ain’t good enough, no software can make them as appealing as one would want them to be.

      So, invest in good camera (I need to buy mine as well) and use picasa and gimp for cropping, image blur and other simple settings.

  5. Maria says:

    Thank you so much for your tips and advice. Really means a lot.
    And by the way, you could really do some cool photography too since it seems you already know the philosophy and technicality of it quite well :-)

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