Egg Pepper Fried Rice | Street Style

Simple ingredients, bold flavours, and that irresistible smoky aroma, this Egg Pepper Fried Rice is pure comfort in a bowl ! Fluffy long-grain rice or leftover Biryani Rice tossed in hot oil with scrambled eggs, freshly crushed black pepper, sautéed onions, veggies , and a hint of soy sauce for that perfect Indo-Chinese touch. Not too spicy, not too bland, just perfectly balanced for those days when you crave something quick yet satisfying.

It’s the kind...

ginger garlic green chillies, finely chopped

small onion, chopped

french beans, chopped

small carrot, chopped

green capsicum, chopped

leftover biryani rice

spring onions, for garnish

Calories

510.0kcal (25.5%)

Protein

17.8g (35.6%)

Carbs

52.9g (19.24%)

Step 1

Break the eggs into a bowl and keep them aside.

Step 2

In a wok or pan, heat oil and pour in the eggs.

Step 3

Sprinkle some salt and black pepper powder over the eggs.

Step 4

Mix well and cook until the eggs turn into a dry scramble. This will take around 2-3 minutes.

Step 5

Transfer the scrambled eggs to a bowl and keep them aside.

Step 1

In the same pan, heat oil. Sauté the finely chopped ginger, garlic, and green chilies.

Step 2

Add the chopped onion and sauté for a minute.

Step 3

Add the chopped french beans, carrot, and green capsicum. Toss for 2 minutes, keeping the vegetables crunchy.

Step 4

Add the leftover rice and scrambled eggs to the pan.

Step 5

Add dark soya sauce, a pinch of salt, and a pinch of black pepper powder.

Step 6

Mix everything gently to combine the ingredients well.

Step 7

Garnish with spring onions before serving hot.