Egg Rice is a quick and simple egg based stir-fried rice preparation which could have a number of different tastes and flavours depending upon the cuisine under which it is made and the location where it is prepared. The ingredients would differ though the basic process of stir-frying the rice along with other ingredients remains a constant feature in many cuisines though not all cuisines.
Ingredients and Preparation
Indian Egg Rice
Raw rice, eggs, minced onion, green chilli, ginger-garlic paste, dry Indian spice powders - pinch of- chilli, turmeric, and garam masala powders, salt to taste and coriander leaves and curry leaves are the ingredients required.
Rice is cooked with a pinch of salt and set aside. In a wok with little heated oil, the minced onion and green chilli is sautéed along with few curry leaves for aroma. Ginger-garlic paste is fried till rawness is lost; dry Indian spice powders are added and mixed well followed by the cooked rice which is slowly and carefully mixed in. The beaten egg is poured in a well made in the centre and briskly stirred till it is scrambled after which it is mixed with the surrounding rice. A final garnish with fresh coriander leaves and a dash of lemon would finish the dish.
Nutritive Value: Each serving (about a cup) provides ~ 194 calories, 8 g fat with 1 g saturated fat and 6 g unsaturated fats, 94.0 mg cholesterol, 713 mg sodium, 262 mg potassium, total carbohydrate content ~ 26 g with dietary fibre value of 1.0 g and protein content is 6 g.
Egg, Asian sesame oil, vegetable oil, finely chopped ginger and garlic, 3 cups leftover cooked rice (200 g, i.e. ~7 ounces dry weight before cooking), 100 grams/4 ounces fresh or frozen peas (defrosted) and same amount of bean sprouts, finely chopped spring onions (green onions), soy sauce, salt and ground white pepper to taste
In the vegetable oil heated in a wok, the finely chopped ginger and garlic are fried followed by the high heat rapid cooking of peas, spring onion along with bean sprouts. Soy sauce and pepper is used to season the mixture. The cooked rice is mixed in well. This is pushed to one side of the utensil. The egg beaten along with salt, pepper, sesame oil is poured onto the other side and stirred till done. It is tossed with the rice, seasonings adjusted to taste and then stir-fried for another minute before serving hot.
Nutritive Value: Each serving provides 390 calories, 12 g of fat, 62 g carbohydrates with 3.5 g dietary fibre and 9 g protein.
Meat or fish bits, finely chopped vegetables like carrot, beans, cabbage etc. can be added to the egg rice to enrich the dish further providing more protein and fibre respectively. As such, Chinese Egg Fried Rice is consumed as a traditional breakfast food.
Japanese Sticky Egg Rice
Sticky egg rice, is essentially a typical Japanese comfort food preparation. One would probably not find this dish on the menu at a Japanese restaurant but, it is often prepared in most Japanese households.
Only 5 simple ingredients are needed - an egg, 3 cups cooked Japanese sticky rice or white rice (which may not be as sweet), soy sauce, ground black pepper and salt.
The rice is cooked in a pot, seasoned with salt and pepper, unbeaten whole egg and soy sauce are added with thorough mixing. Once egg is fully cooked, it may be served.
Nutritive Value: Each serving provides ~245 calories, 10.8 g of fat, 37 g carbohydrates with 2.0 g dietary fibre and 10.5 g protein.
Another Traditional Japanese Savoury Egg Fried Rice preparation that can be served at lunch or dinner along with other main course dishes uses bacon slices fried with onions, green peppers, mixed with the hot Japanese sticky rice; seasoned with curry powder and topped with fried egg.
Nutritive Value: Each serving provides ~ 400 calories, 12.8 g fat, 117.0 mg cholesterol, 221.1 mg sodium, total carbohydrate content ~ 60 g with dietary fibre value of 1.2 g and protein content is 9.7 g.