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Chicken and Egg Fried Rice

A healthy Indian-style Chicken and Egg Fried Rice made with lean chicken, eggs, veggies, and minimal oil. Perfect for a quick, protein-rich meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, lunch
Cuisine: Indian, Indo-Chinese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Cooked rice (preferably a day old) Use long-grain rice for best texture
  • 150 grams Boneless chicken pieces Cut into small cubes
  • 2 nos Eggs Lightly beaten
  • 1/2 cup Carrot Finely chopped
  • 1/2 cup Capsicum Chopped
  • 1/4 cup Spring onions Chopped; keep green and white separate
  • 1 tbsp Oil Use any cooking oil
  • 1 tsp Ginger garlic paste
  • 1 tsp Soy sauce Low sodium preferred
  • 1 tsp Vinegar
  • 1/4 tsp Black pepper Freshly crushed
  • Salt To taste

Equipment

  • Kadhai or Wok
  • Spatula
  • Mixing bowl

Method
 

  1. Heat oil in a kadhai and sauté the spring onion whites for a few seconds.
  2. Add ginger garlic paste and cook until the raw smell goes away.
  3. Add chicken pieces and cook on medium flame until fully cooked and slightly browned.
  4. Push the chicken to one side and pour the beaten eggs into the pan. Scramble gently until cooked.
  5. Add carrot, capsicum, salt, and pepper. Stir-fry for 2–3 minutes.
  6. Add cooked rice and mix lightly without mashing.
  7. Add soy sauce and vinegar. Toss on high flame for a minute.
  8. Switch off the flame and add spring onion greens. Mix well and serve hot.

Notes

For a healthier version, reduce oil, use brown rice, and add more colorful vegetables.