The fried rice popular across India is not traditional Chinese fried rice. Instead, it is an Indo-Chinese adaptation, specially modified to suit Indian taste preferences with bold flavors and simple ingredients.
This restaurant-style Egg Fried Rice recipe is very convenient. If you have pre-cooked rice and finely chopped vegetables ready, the entire dish can be prepared in just 5 minutes. It’s perfect for busy days when you want something delicious without spending too much time in the kitchen.
Do note that street-style fried rice is quite different from restaurant-style fried rice in terms of flavor and cooking method. I will share the street-style version separately.
Restaurant-style Egg Fried Rice tastes best when served hot with Manchurian gravy or even simple tomato ketchup. Before you begin preparing this easy Egg Fried Rice recipe, make sure to follow the important tips mentioned below for perfect results.
Tips
Basmati Rice:
I have used Basmati Rice but you could use Sona Masuri Rice or make it with leftover Rice.
How to get fluffy rice?:
- Put Rice in boiling water and add some Salt, and some Lemon Juice and cook uncovered on a high flame.
- When Rice cooks to 90%, strain the Water and spread on a plate coated with Oil or sieve it and let it cool in air. Then you get fluffy Rice.
- Cooking up to 90% means when you crush a Rice grain, it should still have a little bit of raw crumb left.
- How to get Restaurant taste?: Indo- Chinese recipes should always be tossed on a high flame. Then you get the smoky flavour and Restaurant taste.
- Aromatic Powder: I have used Aromatic Powder instead of Ajinomoto. This is easily available online. Those who cannot find it can use Ajinomoto, also known as tasting salt. Or you can drop them all.
Vegetables:
If Vegetables are chopped thinly in a uniform size and fried on a high flame to 60%, they become crunchy and taste great. If you fry them too much, they become too hard.
Sugar:
That little Sugar that you sprinkle on the Fried Rice balances the various flavours.
