Egg Fried Rice Home Style

🔥 Prep

• Measure 400 g cooked rice and break up any clumps with a fork.
• Peel and finely dice 1 onion.
• Wash, stem, and finely chop 1 green chili.
• Crack 3 eggs into a bowl, beat lightly with a pinch of salt and pepper (optional).
• Measure 1.5 tbsp oil, 1 tsp soy sauce, 0.5 tsp vinegar, and 0.75 tsp salt into small bowls.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a wok or large skillet over medium‑high heat until shimmering.
• 2. Add the diced onion and chopped green chili; stir‑fry for 2 minutes until fragrant and the onion becomes translucent.
• 3. Push the aromatics to the side, pour the beaten eggs into the empty space, and scramble for 30 seconds until just set but still soft.
• 4. Add the broken‑up cooked rice to the pan, increase heat to high, and toss everything together, breaking up any rice clumps, for 3 minutes.
• 5. Drizzle the soy sauce and vinegar over the rice, sprinkle the measured 0.75 tsp salt (and a pinch of black pepper if desired), and stir‑fry for 2 minutes to evenly distribute seasoning.
• 6. Taste and adjust seasoning if needed; continue to stir‑fry for another 30 seconds to let flavors meld.
• 7. Remove from heat and transfer to a serving plate.

🔥 Serve

• Serve the egg fried rice hot, garnished with extra chopped green chili or sliced scallions if available.
• Pair with a simple cucumber raita or a side of plain yogurt for cooling contrast.
• Accompany with lemon wedges for an optional bright squeeze.