A Restaurant-style Egg Fried Rice recipe that is delicious, flavourful, and loved by all. Serve it with your favourite Asian curry, and you’ll never order from outside once you start making it at home.
Cook the rice, and keep aside.
Heat 1 tsp oil in a wok / kadai (nonstick preferably), crack the eggs, add salt and black pepper powder, stir and make a scramble of the eggs and cook for 1-2 minutes, transfer to a bowl, and keep aside. Don’t cook the eggs for a longer time, keep them soft.
Next, heat 2 tbsp oil in the wok, add the chopped garlic and green chillies, sauté quickly for a few seconds.
Add the chopped green onions, and sauté for a few seconds.
Add the cooked rice, salt, soy sauce, cooked eggs, sugar and chinese five-spice powder, mix well, and cook over medium heat for 5-6 minutes, keep stirring gently in-between.
Garnish with some chopped green onions (use the tender green part only).
Serve hot with some condiments on the side. The Egg Fried Rice pairs well with Chilli Chicken, Chicken Manchurian, Cashew Chicken, etc.