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simple fried rice recipe without sauce with vegetables and scrambled eggs

Simple Fried Rice (No Sauce)

This is a simple fried rice recipe made without any sauces. A fresh tomato–garlic–ginger puree, sauteed veggies, and scrambled eggs give this fried rice a light and homemade flavor. It’s quick, easy, and perfect for busy days when you want a tasty meal in minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: dinner, lunch
Cuisine: Indian, southindian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients - Main
  • 3 cups cooked rice (cooled, preferably leftover)
  • 3 tsp oil
  • 1 medium onion finely chopped
  • ½ cup cabbage finely shredded
  • ½ cup carrot finely chopped
  • ½ cup capsicum finely chopped
  • Salt as required
  • Spring onion for garnish
  • 1/2 tbsp Sugar (Optional)
To Grind
  • 1 No medium tomato
  • 8 garlic cloves
  • 1 inch ginger
  • 1 green chilli
For Scrambled Eggs
  • 3 No's eggs
  • ½ tsp black pepper
  • Salt to taste

Equipment

  • 1 strong kadai

Method
 

Prepare the Flavor Base
  1. In a blender, grind the tomato, green chilli, ginger, and garlic into a smooth puree. This fresh paste is the secret to creating deep homemade fried rice flavor without needing any bottled soy sauce or vinegar.
    Heat oil in a kadai and add this fresh puree along with ½ teaspoon sugar. Saute on medium heat for about 5 minutes until the raw smell disappears and the mixture thickens. The sugar gently balances the natural acidity of the tomato, giving this fried rice recipe a rich, professional homemade fried rice depth without needing any bottled sauces
Scramble the Eggs
  1. Heat a little oil in your kadai. Whisk the eggs with a pinch of salt and pepper, then scramble them until they are soft and just set. Set these aside to add to your simple egg fried rice at the end.
Prep the Grains
  1. For the best results with this leftover rice recipe, use chilled rice straight from the fridge. Gently break up any large clumps with your fingers so the grains stay separate and non-sticky during cooking.
  2. Heat 3 tsp of oil in a heavy-bottomed kadai. Add the chopped onions and sauté until they turn translucent.
  3. Add the chopped cabbage, capsicum, and carrots. Saute on medium heat for 12–15 minutes until the vegetables soften but still retain a slight bite.
  4. Pour in your prepared tomato-ginger-garlic puree. Add the red chilli powder, garam masala / chicken masala and mix it veggies .
  5. Then add your leftover rice to the kadai. Mix gently with a spatula from the bottom up to ensure every grain is coated in the thick masala without breaking the rice.
  6. Add the scrambled eggs and sprinkle the remaining pepper. Increase the heat to a high flame and saute a vigorously for 1–2 minutes. This is an easy fried rice recipe with egg technique that creates a smoky, charred aroma.
  7. Turn off the heat and garnish with fresh spring onions. Serve your homemade fried rice hot as a comforting meal or a quick weeknight dinner.

Notes

  •  Make sure the rice is cooked, cooled, and kept aside before starting
  •  Grind the tomato–garlic–ginger puree smooth so it mixes evenly with the rice.
  •  Saute the vegetables well for better flavour and texture.
  •  This fried rice stays fresh for 1 day in the fridge; reheat in a kadai for best taste.
  •  Using leftover rice gives the best non-sticky fried rice texture.
  •  Adjust the spice level to suit your taste by increasing or reducing chilli powder or black pepper.