Chilli Egg Stir Fry (Spicy and Saucy)

This Chilli Egg Stir Fry is the latest Indo-Chinese dish in town! Just right, tangy, delicious and full of umami, it’s a dish you absolutely need to make ASAP!

This Chilli Eggs Stir Fry is my latest Indo-Chinese favorite dish. It’s spicy, tangy, addictive and like most Indo-Chinese dishes, very quick and easy to make. All you need is eggs, some basic Indo-Chinese sauces, some vegetables and just 20 minutes to make this dish that will go on your favorite list in no time. This is a dry egg chili recipe, but you can easily turn it into a gravy if you want to serve it for dinner.

You can serve these chili eggs as a starter as well as a quick and filling 5pm snack. But recently I served as a dinner with some fried rice AND noodles and believe me, the cups were licked clean! Let’s find out how to make this delicious chili egg recipe.

Ingredients for Chili Fried Eggs

egg: Whole eggs, scrambled to make an omelette

seasoning: Crushed pepper, green chili and red chili flakes for a light kick of heat

vegetable: Tomato and pepper for taste and texture

fragrant: Onions, onion greens and minced garlic for taste and aroma

sauces: Light and dark soy sauce, ketchup, sriracha or red chili sauce, and vinegar mixed together to make the sauce

Sugar: For balance and a hint of sweetness

Salt: For the season

Corn flour: Mix in water to form a powder. It helps thicken the sauce

Oil: I used peanut oil, but any neutral flavored oil with a high smoke point like sunflower, vegetable, canola, etc. will work here.

Frequently asked questions

Richa’s top tips

• Beat the eggs well: This helps introduce air into the eggs and gives you a fluffy omelette. It’s an important step to ensure the omelette holds up well when tossed with the sauce.
• Keep vegetables crunchy: You want the vegetables to be slightly charred but still crunchy, rather than soft and mushy. To achieve this, make sure to cook the onion, tomato and pepper for a while on high heat.
• Cut the omelet into large pieces: Larger pieces are easier to toss with the sauce without falling apart. Smaller portions tend to make the dish soggy.
• Stir the sauce before adding to the pan: Cornmeal softens quickly, so mix the sauce well just before pouring.
• Don’t overdo it after adding the sauce: The sauce only needs 1-2 minutes to thicken and coat the eggs. Cooking it for too long can make the omelet rubbery.

Storage tips

• Refrigerator: Store leftover fried chili eggs in an airtight container in the refrigerator for up to 2 days.
• Reheat: Gently heat a skillet over medium-low heat until warm. Add a little water if the sauce is too thick. You can also microwave it in short intervals, stirring between each interval.
• Freezing is not recommended: The texture of the omelette and vegetables can become rubbery and watery after thawing.

Ideas for service

• Along with a plate of rice: This chili egg is great as a quick side dish steamed rice, jeera rice OR fried rice.
• With noodles: You can also serve it with right noodle or even these noodles with chili garlic for a quick weeknight meal.
• For a lighter meal: Serve along with some steamed vegetables or a plain one cucumber salad.
• In a roll: You can also toss the delicious eggs in a roti or wrap them up with some spring onions and veggies for an easy egg roll.

Personalization ideas

• Add more vegetables: Sliced ​​mushrooms, carrots, cabbage, broccoli or baby corn would work well. Cut them into small pieces so they cook quickly.
• Make it spicier: Add more green chilies, sriracha, or red chili flakes. You can also add a little chili oil before serving.
• Add protein: Toss cooked chicken, shrimp or tofu along with the omelette for a more substantial stir-fry.
• Make it sharper: Increase the amount of sauce a little and add a little more water if you want something that works especially well with rice or noodles.
• Add ginger: Finely grated or grated ginger can be fried along with the garlic for extra flavor.
• Use different greens: Finish with chopped green onions, cilantro or even a handful of finely chopped white onions for extra freshness.

This egg chili isn’t your usual starter, but once you try it, there’s no going back. It’s spicy, savory and full of delicious flavors and textures. It’s a total must-try! If you make this recipe, DM me your photos or tag me in my IG stories @my_foodstory ❤️

Watch the video of the chili egg recipe

This article was researched and written by Urvi Dalal.