Egg Bhurji Fried Rice

Instructions

1. 1

   Prepare the Eggs

   • In a medium bowl, whisk the eggs with turmeric powder, black pepper powder, and half of the salt (1/2 tsp). Set aside.
2. 2

   Cook the Egg Bhurji

   • Heat 1.5 tbsp of oil in a large wok or skillet over medium-high heat.
   • Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
   • Stir in the ginger-garlic paste and green chilies. Cook for 1 minute until fragrant.
   • Pour the whisked egg mixture into the wok. Let it set for 15-20 seconds, then gently scramble until the eggs are about 90% cooked but still slightly moist. This should take 2-3 minutes.
   • Remove the scrambled eggs from the wok and transfer to a plate.
3. 3

   Stir-fry Vegetables and Rice

   • In the same wok, add the remaining 1.5 tbsp of oil and increase the heat to high.
   • Add the chopped spring onion whites, diced carrots, and capsicum. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
   • Add the cooked and cooled rice to the wok. Using a spatula, gently break up any clumps. Stir-fry for 2 minutes, tossing continuously to heat the rice evenly.
4. 4

   Combine and Finish

   • Reduce the heat to medium. Add the soy sauce, vinegar, red chili powder, garam masala, and the remaining salt (1/2 tsp) to the rice. Mix thoroughly until the rice is evenly coated with the sauces and spices.
   • Return the cooked egg bhurji to the wok along with most of the chopped spring onion greens (reserve a tablespoon for garnish).
   • Gently toss everything together for 1-2 minutes until well combined and heated through.
5. 5

   Garnish and Serve

   • Garnish with fresh chopped coriander leaves and the reserved spring onion greens.
   • Serve immediately while hot.