Think of bustling evenings at a local eatery — the sizzle of the wok, the aroma of spices. This egg fried rice captures that same joy, right in your kitchen.
Ingredients
- 2 fresh Nila Eggs
- 2 cups cooked rice (cooled)
- 1 onion (chopped)
- 1 capsicum (chopped)
- 1 carrot (finely chopped)
- 2 tbsp soy sauce
- 1 tsp chili sauce
- 2 tbsp oil
- Salt & pepper to taste
- Spring onions for garnish
Instructions
- Heat oil in a wok. Scramble eggs lightly and set aside.
- In the same wok, sauté onion, carrot, and capsicum.
- Add rice, soy sauce, chili sauce, salt, and pepper.
- Toss in the scrambled eggs. Mix well on high flame.
- Garnish with spring onions and serve hot.