Table of Contents
Ingredients:
- 200g (7 oz) noodles (egg noodles, rice noodles, or your choice)
- 1 tablespoon vegetable oil (or any neutral oil)
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas (or snow peas)
- 2 green onions, chopped
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce (optional, for added sweetness)
- 1 tablespoon oyster sauce (optional, for depth of flavor)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili flakes (optional, for heat)
- Sesame seeds (for garnish, optional)
- Fresh cilantro (for garnish, optional)
Tips:
- Veggie Variations: Feel free to substitute or add other vegetables like mushrooms, baby corn, or zucchini.
- Protein Addition: Add cooked chicken, tofu, or shrimp for extra protein.
- Spice Level: Adjust the amount of chili flakes or add a splash of sriracha for extra heat.
Nutritional Information (Approximate per serving):
- Calories: 300-350
- Protein: 8-10g
- Carbohydrates: 45-50g
- Fat: 10-12g
Instructions:
Cook the Noodles:
- Boil water in a large pot and cook the noodles according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Vegetables:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and cook until it starts to soften, about 2-3 minutes.
- Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir-Fry the Vegetables:
- Add the bell pepper, carrot, broccoli, and snap peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
Combine Noodles and Sauce:
- Add the cooked noodles to the skillet with the vegetables.
- Pour in the soy sauce, hoisin sauce, and oyster sauce (if using). Toss everything together to coat the noodles and vegetables evenly.
Season and Finish:
- Drizzle the sesame oil over the noodles and vegetables.
- Sprinkle with ground black pepper and chili flakes (if using). Toss well to combine.
Serve:
- Transfer the vegetable noodles to serving plates.
- Garnish with sesame seeds and fresh cilantro if desired.
Enjoy!
Ingredients:
- 4 Sri Lankan parathas (roti) (store-bought or homemade) or 4 flatbreads
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green chili, finely chopped (adjust to taste)
- 1 medium carrot, finely grated or julienned
- 1 cup cabbage, finely shredded
- 2 large eggs
- 1 cup cooked chicken (optional, shredded or diced) or vegetarian protein
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon chili sauce (optional, for extra heat)
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Black pepper to taste
- 1 tablespoon soy sauce (for flavor)
- 1/2 teaspoon sesame oil (optional, for extra flavor)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions:
Prepare the Roti:
- If using store-bought roti, cut each roti into small strips or pieces. If making fresh roti, cook them first and then cut into strips. Set aside.
Instructions:
Prepare the Roti:
- If using store-bought roti, cut each roti into small strips or pieces. If making fresh roti, cook them first and then cut into strips. Set aside.
Cook the Vegetables:
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the chopped onion and cook until translucent, about 2-3 minutes.
- Add the minced garlic and chopped green chili. Sauté for another 30 seconds until fragrant.
- Add the grated carrot and shredded cabbage. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
Scramble the Eggs:
- Push the vegetables to one side of the skillet or wok.
- Crack the eggs into the empty side of the skillet and scramble them until cooked through. Mix the eggs into the vegetables.
Add the Roti and Seasonings:
- Add the roti strips to the skillet with the vegetables and eggs.
- Pour in the soy sauce, chili sauce (if using), curry powder, turmeric powder, salt, and black pepper. Mix everything together until the roti is well-coated with the sauces and spices.
Add Cooked Chicken (if using):
- If adding cooked chicken, mix it in with the roti and vegetables until evenly distributed and heated through.
Finish and Garnish:
- Drizzle the sesame oil over the mixture and give it a final toss.
- Garnish with fresh cilantro.
**Serve:
Ingredients:
- 2 cups cooked rice (preferably cold, day-old rice works best)
- 2 tablespoons vegetable oil (or any neutral oil)
- 2 large eggs
- 1 cup mixed vegetables (such as peas, carrots, and corn, fresh or frozen)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for extra flavor)
- 1 teaspoon sesame oil
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon chili flakes (optional, for heat)
- 1/4 cup fresh cilantro (for garnish, optional)
Instructions:
Prepare the Rice:
- If using freshly cooked rice, spread it out on a baking sheet and let it cool for at least 30 minutes. Cold, day-old rice works best because it’s less sticky.
Scramble the Eggs:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Crack the eggs into a bowl, beat them lightly, and pour them into the skillet.
- Scramble the eggs until they are fully cooked, breaking them into small pieces. Transfer to a plate and set aside.
Cook the Vegetables:
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic and cook for about 30 seconds, or until fragrant.
- Add the mixed vegetables and cook for 3-4 minutes until they are tender but still crisp.
Add the Rice:
- Add the cold rice to the skillet with the vegetables.
- Use a spatula to break up any clumps of rice and stir everything together.
Season the Rice:
- Pour in the soy sauce and oyster sauce (if using).
- Stir to coat the rice and vegetables evenly.
- Add the scrambled eggs back to the skillet and mix everything together.
Finish and Garnish:
- Drizzle the sesame oil over the rice and give it a final toss.
- Season with salt, black pepper, and chili flakes (if using).
- Garnish with chopped green onions and fresh cilantro if desired.
Serve:
- Serve the Egg Fried Rice hot as a main dish or side dish.
Tips:
- Day-Old Rice: Using cold, day-old rice helps to keep the grains separate and results in a better texture for fried rice.
- Add Protein: Add cooked chicken, shrimp, or tofu for extra protein if desired.
- Vegetable Variations: Feel free to use other vegetables like bell peppers, mushrooms, or corn.
Enjoy your homemade Egg Fried Rice!
Variations
Here are some variations you might like:
- Chicken Fried Rice: Add diced, cooked chicken for a heartier meal.
- Shrimp Fried Rice: Substitute shrimp for the eggs or add both for extra protein.
- Vegetarian Option: Skip the eggs and use tofu or tempeh as a protein source.
Additional Recipes
Feel free to experiment and make this dish your own!
Homemade Rice Recipe (Optional)
If you need to cook rice for this recipe, here’s how you can do it:
Ingredients for Rice:
- 1 cup long-grain rice (like Basmati or Jasmine)
- 2 cups water
- 1/2 teaspoon salt (optional)
Instructions for Rice:
Rinse the Rice:
- Rinse the rice under cold water until the water runs clear to remove excess starch.
Cook the Rice:
- Combine the rinsed rice, water, and salt in a pot.
- Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 18-20 minutes.
- Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Nutritional Information (Approximate per serving):
- Calories: 250-300
- Protein: 8-10g
- Carbohydrates: 35-45g
- Fat: 10-12g
Recipe Summary
| Ingredient | Amount |
|---|---|
| Cooked rice | 2 cups |
| Vegetable oil | 2 tablespoons |
| Eggs | 2 large |
| Mixed vegetables | 1 cup |
| Green onions | 2, chopped |
| Garlic | 2 cloves, minced |
| Soy sauce | 1 tablespoon |
| Oyster sauce (optional) | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Chili flakes (optional) | 1/2 teaspoon |
| Fresh cilantro | 1/4 cup, chopped |
It's time to Taste
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