Masala Egg Fried Rice

Instructions

1. 1

   Scramble the Eggs

   • In a small bowl, whisk the eggs with a pinch of salt and black pepper.
   • Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over medium-high heat.
   • Pour in the whisked eggs and cook, stirring gently, for 1-2 minutes until they are softly scrambled. Do not overcook.
   • Remove the scrambled eggs from the wok and set aside on a plate.
2. 2

   Sauté Aromatics and Vegetables

   • In the same wok, add the remaining 2 tablespoons of oil and heat over high heat until it shimmers.
   • Add the minced garlic, grated ginger, and green chilies. Stir-fry for 30 seconds until fragrant.
   • Add the chopped onion and sauté for 1-2 minutes until it becomes translucent.
   • Add the mixed vegetables (carrots, beans, bell peppers) and stir-fry for 3-4 minutes. They should be tender but still have a crisp bite.
3. 3

   Add Spices and Rice

   • Reduce the heat to medium. Add the turmeric powder, red chili powder, and garam masala. Stir for 30 seconds to cook the raw spices.
   • Add the cooked and cooled basmati rice to the wok. Using your spatula, gently break up any large clumps.
4. 4

   Combine and Finish

   • Increase the heat back to high. Drizzle the soy sauce and rice vinegar over the rice.
   • Toss everything vigorously for 2-3 minutes, ensuring the rice is evenly coated with the spices and sauces and is heated through.
   • Add the reserved scrambled eggs, most of the chopped spring onions, remaining salt, and black pepper. Give it a final toss to combine everything well.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with the fresh coriander leaves and the remaining spring onions.
   • Serve immediately while hot.