Hyderabadi Egg Fried Rice

Instructions

1. 1

   Scramble the Eggs

   • In a small bowl, whisk the eggs with 1/4 tsp of salt and 1/4 tsp of black pepper.
   • Heat 1 tbsp of oil in a large wok or heavy-bottomed pan over medium-high heat.
   • Pour in the whisked eggs and cook, stirring gently, for 1-2 minutes until they are just set but still soft and fluffy.
   • Remove the scrambled eggs from the wok and set aside on a plate.
2. 2

   Sauté Aromatics and Spices

   • In the same wok, add the remaining 2 tbsp of oil and heat over medium-high heat.
   • Add the cumin seeds, cinnamon stick, and cloves. Sauté for 30 seconds until they become fragrant.
   • Add the finely chopped onions and cook for 5-7 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook Vegetables and Add Rice

   • Add the diced carrots and chopped French beans to the wok. Stir-fry for 3-4 minutes until they are tender yet crisp.
   • Add the turmeric powder, red chili powder, and the remaining 1.25 tsp of salt. Mix well to coat the vegetables with the spices.
   • Add the cold, cooked basmati rice to the wok. Use a spatula to gently break up any large clumps.
4. 4

   Combine and Finish

   • Increase the heat to high. Gently toss the rice with the vegetables and spices, being careful not to break the long grains.
   • Drizzle the soy sauce over the rice, then sprinkle with garam masala and the remaining 1/4 tsp of black pepper.
   • Add the reserved scrambled eggs back into the wok.
   • Continue to stir-fry and toss everything together for 2-3 minutes until the rice is heated through and every grain is well-coated.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish generously with crispy fried onions (birista) and freshly chopped coriander leaves.
   • Give the fried rice a final gentle toss to combine the garnishes.
   • Serve immediately while hot.