Anda Fried Rice
PakistaniPakistani RecipesDesi eggsEasy
Leftover rice tossed with scrambled egg, onion, green chillies and soy sauce — a quick Pakistani-style egg fried rice for busy weeknights.
Prep time10 min
Cook time15 min
Total time25 min
Servings3
Ingredients
- 3 cups cooked rice (preferably day-old)
- 3 eggs, beaten
- 1 medium onion, sliced
- 1 capsicum, diced
- 2 green chillies, chopped
- 2 garlic cloves, chopped
- 1 tbsp soy sauce
- 1 tsp red chilli flakes
- 1/2 tsp salt
- 2 tbsp oil
- Spring onion or coriander for garnish
Method
- Heat oil in a large pan or wok on high heat. Fry the garlic and onion for 2 minutes.
- Add capsicum and green chillies, fry for 2 minutes more.
- Push the vegetables to one side, pour in the beaten eggs and scramble until just set, then mix with the vegetables.
- Add the rice, soy sauce, chilli flakes and salt. Toss on high heat for 3–4 minutes until everything is hot and well mixed.
- Garnish with spring onion or coriander and serve hot.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)12 g
Fat (estimate)14 g
Carbs (estimate)48 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Day-old cold rice fries best — fresh hot rice turns sticky. Food safety: reheat leftover rice until steaming hot and cook the eggs until fully set. Allergens: contains egg and soy (soy sauce, wheat). Substitute: use leftover roti pieces instead of rice, or skip the soy sauce and use a spoon of chilli garlic sauce.