Egg Fried Rice Recipe (Indian)
This Indian Egg Fried Rice Recipe is a vegetable stir fry rice with a vegan version of scrambled egg mixed in. This combination only takes 15 minutes to come together!
Equipment
- Stovetop Pan
Ingredients
For the Rice
- 1½ cups cooked brown rice (medium grain). Rinse it before you cook - this helps it to not stick together and removes the starch. Prep time of 1 hour above is for making this rice in advance. Sub: white rice
- 1.5 tbsp olive oil or sesame oil
- 1 tbsp tamari sub: soy sauce
- 1 cup equal amount of mixed vegetables: zucchini, red pepper, mushrooms, onions, green onions diced
- ½ tsp salt add more salt as desired
For the "Egg"
- ½ cup besan (gram flour)
- ⅛ + ¼ tsp black pepper
- ¼ tsp salt
- ½ cup water
- 1 tbsp olive oil
Instructions
- For the "egg", whisk together the egg ingredients until smooth.
- Turn on the stove to medium heat. Once the stovetop is hot, add the 1 tbsp olive oil from the rice ingredients in. Then add this egg mixture on top, and stir it around for a few minutes until it forms a sort of "scrambled" egg.
- Once this is done, add the cooked rice to the pan and stir to incorporate.
- Remove these items from the pan (or if your pan is large, move them to one side), and add the remaining ½ tbsp olive oil in.
- Add in the 1 cup of veggies, salt and tamari and stir them around for a minute, then stir to incorporate with the egg + rice mixture. After 2 minutes, turn off the heat.
- Serve it hot! Store in an airtight container in the fridge.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.