Odia Egg Fried Rice

Instructions

1. 1

   Prepare the Eggs

   • In a small bowl, crack the eggs. Add a pinch of salt and pepper, and whisk until well combined.
   • Heat 1 tablespoon of mustard oil in a large wok or kadai over medium-high heat.
   • Pour in the whisked eggs. Let them set for 30 seconds before gently scrambling. Cook for 1-2 minutes until just cooked but still soft.
   • Remove the scrambled eggs from the wok and set them aside on a plate.
2. 2

   Sauté Aromatics and Vegetables

   • In the same wok, add the remaining 2 tablespoons of mustard oil and heat it until it's slightly smoking.
   • Add the chopped onion and slit green chillies. Sauté for 2 minutes until the onions become translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add the diced carrots and chopped french beans. Stir-fry on high heat for 3-4 minutes until the vegetables are tender yet crisp.
3. 3

   Combine Rice and Seasonings

   • Reduce the heat to medium. Add the cold, cooked rice to the wok.
   • Using a spatula, gently break up any clumps of rice.
   • Sprinkle the turmeric powder, remaining salt, black pepper powder, and optional soy sauce over the rice.
   • Toss everything gently for 2-3 minutes, ensuring the rice grains are evenly coated with the spices and not mashed.
4. 4

   Finish and Garnish

   • Increase the heat to high. Add the cooked scrambled eggs back into the wok.
   • Stir-fry for another 2 minutes, tossing continuously, until the rice is heated through and has a slightly smoky aroma.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Give it a final toss and serve immediately while hot.