Vegetarian Entrees

Boiled Egg Fried Rice

by Spoorthy
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Boiled Egg Fried Rice

This recipe is perfect to make on busy days. Most of the ingredients used in this recipe are readily available in the pantry or refrigerator.

Hard-Boiled Eggs: Hard-boiled eggs work best for this recipe. I set the timer for 11 minutes on high heat boiling water to ensure that is cooked properly.

Spices: Cumin and Coriander powder can be a strong spice to some that are not used to it on a regular basis. If that is the case, it is okay to use half a tsp instead of 1 tsp.

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BOILED EGG FRIED RICE

Boiled Egg Fried Rice

  • Author: Spoorthy
  • Total Time: 15 minutes
  • Yield: 8 servings
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Description

The Boiled Egg Fried Rice is unique compared to the regular version of egg fried rice recipe with scrambled eggs. Boiled Egg Fried Rice recipe takes 10 minutes to make. The boiled egg adds a unique flavor to the rice, and carrots add the right amount of sweetness to overcomes the taste of chilies. Sesame seeds and oil are optional and can skip to keep it simple.

Ingredients

Boiled Eggs- 4

Salt- ¾ tsp

Cumin Powder- 1 tsp

Coriander Powder- 1 tsp

Oil- 2 Tbsp

Mustard Seeds- ½ tsp

Ginger- 1 Tbsp (grated)

Green Chilies- 2

Curry Leaves- 5

Onions- 1 (finely chopped)

Shredded Carrots- 1 cup

Green Onions- ½ cup

Cilantro- ½ cup

Basmati Rice- 3 cups (cooked)

Sesame Seeds- 1 tsp (optional)

Sesame Oil- 1 tsp (optional)

Instructions

1. Boil four eggs, peel, and dice into bite-size pieces, and set them aside in a bowl.

2. Take 2 Tbsp of oil in a wok. Set to medium-high temperature. When the oil is hot, add 1/2 tsp of mustard seeds, five curry leaves, two slit green chilies, 1 Tbsp grated ginger. Saute it for a few seconds.

3. Add one big onion diced, 3/4 tsp of salt, 1 tsp of cumin powder, and 1 tsp of coriander powder. Saute it for a few seconds.

4. Add 1 cup of shredded carrots. Let it cook for a few seconds with the onion. 

5. Add 1 tsp of sesame seeds and add the cooked and cooled 3 cups of basmati rice. Mix the rice well to coat with spices and veggies. 

6. Add 1 tsp of sesame oil, 1/2 cup of chopped cilantro, and 1/2 cup of green onions. Mix everything well. Adjust the salt as needed at this stage.

 7. Turn the stove off and add the diced boiled eggs to the rice and gently fold it in. Do not overmix after adding the eggs. Serve hot with tomato ketchup.

Notes

It is best to use cooled room temperature rice while making fried rice.

After adding the spices, saute it quickly as it can burn with the high heat.

Sesame seeds and oil add the extra flavor but are optional ingredients. 

It is best when served hot. Boiled Egg Fried Rice does not store well for a long time at room temperature or in the refrigerator because of the eggs.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Vegetarian Entrees
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 169 Kcal
  • Sugar: 3.05 g
  • Sodium: 265 mg
  • Fat: 6.73 g
  • Saturated Fat: 1.119 g
  • Unsaturated Fat: 1.813 g
  • Trans Fat: 0.022 g
  • Carbohydrates: 21.91 g
  • Fiber: 1.2 g
  • Protein: 5.04 g
  • Cholesterol: 82 mg

Keywords: Boiled Egg Fried Rice, Easy rice recipe, instant lunch recipe, fried rice recipe, boiled egg and rice, easy fried rice, eggs for lunch

Boil four eggs, peel, and dice into bite-size pieces, and set them aside in a bowl.
Take 2 Tbsp. of oil in a wok. Set to medium-high temperature. When the oil is hot, add 1/2 tsp of mustard seeds, five curry leaves, two slit green chilies, 1 Tbsp. grated ginger. Sauté it for a few seconds.
Add one big onion diced, 3/4 tsp of salt, 1 tsp of cumin powder, and 1 tsp of coriander powder. Sauté it for a few seconds.
Add 1 cup of shredded carrots. Let it cook for a few seconds with the onion. 
Add 1 tsp of sesame seeds and add the cooked and cooled 3 cups of basmati rice. Mix the rice well to coat with spices and veggies. 
Add 1 tsp of sesame oil, 1/2 cup of chopped cilantro, and 1/2 cup of green onions. Mix everything well. Adjust the salt as needed at this stage.
Turn the stove off and add the diced boiled eggs to the rice and gently fold it in. Do not overmix after adding the eggs. Serve hot with tomato ketchup.