non-vegetariannut-free
andhra
Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
65 min
541 cal
44gProtein
56gCarbs
18gFat
3Recipes
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Quick to make and perfectly spiced, this protein-packed Andhra Egg Fried Rice is pure comfort food!
A quick and spicy fried rice from Andhra Pradesh, packed with scrambled eggs, fiery green chilies, and aromatic spices. A perfect one-pot meal for a weeknight dinner, ready in under 30 minutes.
Serving size: 1.5 cups
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
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Quick to make and perfectly spiced, this protein-packed Andhra Egg Fried Rice is pure comfort food!
This andhra dish is perfect for dinner. With 891.16 calories and 21.54g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the ingredients. Gently fluff the cold, cooked rice with a fork to separate the grains and set aside. In a small bowl, whisk the eggs with 1/4 tsp salt and 1/4 tsp black pepper.
Scramble the eggs. Heat 1 tbsp of oil in a large wok or pan over medium-high heat. Pour in the whisked eggs and cook, stirring gently, until they are just set but still soft, about 1-2 minutes. Remove the scrambled eggs from the pan and set them aside.
Sauté aromatics and vegetables. In the same wok, add the remaining 2 tbsp of oil. Once hot, add the curry leaves and slit green chilies. Sauté for 30 seconds until fragrant. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears. Add the chopped carrots and beans. Stir-fry on high heat for 2-3 minutes until they are tender-crisp.
Add spices and rice. Lower the heat to medium. Add the turmeric powder, red chili powder, and garam masala. Stir for 30 seconds. Add the cooked rice to the wok along with the soy sauce, remaining 1.25 tsp salt, and 1/4 tsp black pepper. Increase the heat to high and toss everything together for 2-3 minutes, making sure the rice is well-coated with the spices.
Finish and serve. Add the scrambled eggs back into the wok. Gently toss to combine with the rice. Garnish with freshly chopped coriander leaves and spring onions. Serve immediately while hot.