Quick delicious egg fried rice made with mixed vegetables and scrambled eggs.
- 1 medium carrot chopped
- 1 cup uncooked rice
- salt as needed
- â½ tbsp. vinegar
- 1.5 tsp soya sauce
- 1 cloves finely chopped
- 1/8 tsp. pepper powder
- â½ small capsicum / bell peppers cubed
- â½ cup cabbage shreded
- 3 tbsp. chopped spring onions (green and whites sepa
- 3 small or 2 large eggs
- 1 â½ tbsp. olive oil or sesame oil
- â½ star anise chakri phool
- 1 strand mace javitri
- Carbohydrate 82.4531256248729 g
- Cholesterol 0 mg
- Fat 0.601103749997717 g
- Fiber 3.74028118908069 g
- Protein 6.94375937476011 g
- Saturated Fat 0.153744999999749 g
- Serving Size 1 1 Serving (134g)
- Sodium 162.561249872503 mg
- Sugar 78.7128444357922 g
- Trans Fat 0.104158749999361 g
- Calories 373 calories
Step-by-step
- Cook rice till al dente in lot of water. You can skip this if you are using left over rice. Cool the rice completely.
- Chop the veggies. Set aside.
- Break the eggs to a bowl and set aside.
- To be cooked on high flame. Heat a pan with oil, add star flower and mace and chopped garlic. Fry till the garlic is lightly fried.
- Add chopped veggies, white parts of spring onions and fry them till they wilt off, for about 3 to 5 minutes depending on the size.
- Reduce the flame to medium. Add eggs and scramble them and cook till they are lightly done.
- Sprinkle pepper, salt and vinegar, combine everything well and cook till the eggs are fully cooked. Do not overcook
- Add green parts of spring onions and mix everything well. Add rice and mix. If needed add little more oil.
- Fry on the highest flame for about 2 to 3 minutes.
- Garnish egg fried rice with some spring onions and serve.
While traditional steamed rice relies on gentle moisture absorption to yield tender, separate grains, fried rice demands an entirely different thermal profile governed by rapid surface dehydration and high-heat fat distribution. Blooming whole spices like star anise and mace in hot oil extracts their fat-soluble compounds, infusing the cooking medium with warm, volatile aromatics before the vegetables even hit the pan. Cooled cooked rice undergoes starch retrogradation, a process where gelatinized starch molecules recrystallize, which prevents the grains from breaking down into a gummy paste when subjected to vigorous agitation over an open flame.
- Cook the rice until it reaches an al dente bite with a tiny firm core, ensuring it withstands the final high-heat toss without disintegrating.
- Cool the grains completely on a baking sheet before frying to minimize surface moisture and prevent steaming in the pan.
- Maintain the burner at maximum heat during the final two minutes to trigger the Maillard reaction between the proteins in the rice and eggs.
Using freshly cooked, hot grains introduces excess water that sabotages the required sear, whereas chilled leftover rice inherently possesses the dry starch structure needed for crisp edges. Controlling moisture content at every stage transforms a simple skillet meal into a study in texture and thermal precision.
