Fried Rice Chinese Street Style Simple 5 Min Recipe | Street Food Chinese Fried Rice
Recipes in this Video
Egg fried rice is a popular dish in Indian cuisine, often enjoyed as a quick and satisfying meal. It reflects the influence of Chinese cuisine on Indian cooking, particularly in urban areas. This dish is a staple in many households, combining leftover rice with fresh vegetables and eggs, making it a versatile option for any meal. Today, variations exist worldwide, with each culture adding its own twist to this beloved comfort food.
Ingredients
- ●cooked rice
- ●eggs
- ●onion
- ●green peas
- ●carrot
- ●green bell pepper
- ●ginger
- ●garlic
- ●soy sauce
- ●coriander
- ●cumin
- ●salt
- ●black pepper
- ●green chili
- ●spring onion
- ●vegetable oil
Instructions
- 1Heat vegetable oil in a large skillet over medium heat until shimmering.
- 2Add chopped onion and sauté until translucent, about 3-4 minutes.
- 3Stir in minced garlic and ginger; cook until fragrant, about 1 minute.
- 4Add diced carrot and green bell pepper; cook until softened, about 3-4 minutes.
- 5Push vegetables to one side of the skillet and crack eggs into the other side.
- 6Scramble eggs until fully cooked, then mix with the vegetables.
- 7Add cooked rice, breaking up any clumps, and stir to combine.
- 8Pour in soy sauce and stir well to coat the rice evenly.
- 9Add green peas and chopped green chili; cook for another 2-3 minutes.
- 10Season with salt, black pepper, ground cumin, and coriander; mix thoroughly.
- 11Garnish with chopped spring onion before serving.
Ingredient Alternatives
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake while maintaining flavor.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides healthier fats, while canola is often less expensive.
Techniques
Equipment
Also Known As
Egg Fried Rice has its roots in Chinese cuisine, often enjoyed as a way to use leftover rice and ingredients. This dish embodies the principle of 'waste not, want not,' as it allows for creativity with whatever vegetables and proteins are on hand. Today, it is a beloved comfort food worldwide, with numerous adaptations reflecting local tastes.
Ingredients
- ●cooked rice
- ●eggs
- ●green onions
- ●peas
- ●carrots
- ●soy sauce
- ●sesame oil
- ●garlic
- ●ginger
- ●vegetable oil
- ●salt
- ●black pepper
- ●cooked chicken
- ●shrimp
- ●bell peppers
- ●corn
Instructions
- 1Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 2Add minced garlic and ginger; sauté until fragrant, about 30 seconds.
- 3Add diced carrots and peas; cook for 2-3 minutes until tender.
- 4Push vegetables to one side of the skillet; crack eggs into the empty side.
- 5Scramble eggs until just set, then mix with the vegetables.
- 6Add cooked rice, breaking up clumps; stir-fry for 3-4 minutes until heated through.
- 7Pour in soy sauce and sesame oil; mix well to combine.
- 8Season with salt and black pepper to taste.
- 9Add cooked chicken or shrimp if using; stir until heated.
- 10Garnish with chopped green onions before serving.
Ingredient Alternatives
cooked rice
Healthier: quinoa
Cheaper: white rice
Quinoa adds protein and fiber while white rice is more economical.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is budget-friendly.
shrimp
Healthier: tofu
Cheaper: chicken
Tofu is plant-based and often less expensive than shrimp.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked rice
- ●2 large eggs
- ●1 medium onion, finely chopped
- ●1/2 cup peas and carrots (frozen or fresh)
- ●2 tablespoons oil
- ●1 tablespoon soy sauce
- ●1 teaspoon garam masala
- ●1/2 teaspoon turmeric powder
- ●1/2 teaspoon cumin seeds
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat oil in a large pan over medium heat.
- 2Add cumin seeds and let them sizzle for a few seconds.
- 3Add chopped onions and sauté until they are translucent.
- 4Add peas and carrots, and cook for about 3-4 minutes until tender.
- 5Push the vegetables to one side of the pan and crack the eggs into the other side.
- 6Scramble the eggs until fully cooked, then mix with the vegetables.
- 7Add the cooked rice to the pan, breaking up any clumps.
- 8Stir in soy sauce, garam masala, turmeric, and salt. Mix well to combine all ingredients.
- 9Cook for an additional 2-3 minutes, stirring occasionally to heat through.
- 10Garnish with fresh cilantro before serving.
Equipment
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