A fiery twist on classic fried rice! This recipe combines fluffy scrambled eggs and basmati rice with a bold, freshly ground Chettinad spice blend for a truly unforgettable meal that comes together in minutes.
This chettinad dish is perfect for dinner. With 595.04 calories and 15.97g of protein per serving, it's a nutritious choice for your meal plan.
fat
(for masala paste, adjust to taste)
2 tbsp grated coconut (fresh or desiccated, for masala paste)
4 pcs shallots (for masala paste)
4 cloves garlic (for masala paste)
1 inch ginger (for masala paste)
4 pcs egg (large)
1 pcs onion (medium, finely chopped)
1 pcs carrot (small, finely chopped)
0.5 cup green beans (finely chopped)
0.5 cup capsicum (finely chopped)
3 tbsp gingelly oil (Indian sesame oil)
0.25 tsp turmeric powder
1.5 tsp salt (adjust to taste)
10 pcs curry leaves
2 tbsp coriander leaves (chopped, for garnish)
1 tbsp lemon juice (freshly squeezed)
2 tbsp water (for grinding masala paste)
Instructions
1
Prepare the Rice
For best results, use 6 cups of cold, leftover cooked basmati rice.
If cooking fresh, rinse 2 cups of basmati rice until water runs clear. Cook via absorption method until fluffy and grains are separate. Spread on a tray and cool completely, preferably in the refrigerator for at least 30 minutes.
2
Create the Chettinad Masala Paste
In a dry pan over low-medium heat, roast coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, star anise, and dried red chilies for 2-3 minutes until fragrant.
Add the grated coconut and continue to roast for another minute until it turns light golden. Be careful not to burn it.
Allow the roasted spices to cool completely. Grind them into a fine powder using a spice grinder.
Transfer the spice powder to a small blender. Add the shallots, ginger, garlic, and 2 tablespoons of water. Blend to a smooth, thick paste.
3
Sauté Aromatics and Vegetables
Heat gingelly oil in a large wok or kadai over medium-high heat. Add the curry leaves and let them sizzle for 30 seconds.
Add the finely chopped onion and sauté for 2-3 minutes until translucent.
Add the prepared Chettinad masala paste. Cook for 5-7 minutes, stirring often, until the paste darkens, the raw aroma disappears, and oil begins to separate at the edges.
Add the chopped carrots, green beans, and capsicum. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4
Scramble Eggs and Combine
Push the vegetable mixture to one side of the wok. Crack the 4 eggs into the cleared space.
Let the eggs set for about 30 seconds, then gently scramble them until they are cooked but still soft.
Integrate the scrambled eggs with the vegetable and masala mixture.
5
Finish the Fried Rice
Add the cooled, cooked rice to the wok. Sprinkle with salt and turmeric powder.
Increase the heat to high. Gently toss and stir-fry for 2-3 minutes, ensuring the rice is heated through and evenly coated with the masala without breaking the grains.
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
Serve hot, garnished with extra coriander if desired.
