A popular street-food style fried rice from the coastal town of Udupi, known for its vibrant red color and spicy garlic-chili masala. This quick and flavorful one-pot meal is a delightful fusion of Indian and Chinese flavors.
Prep15 min
Cook15 min
Soak15 min
Servings4
Serving size: 1 serving
872cal
20gprotein
159gcarbs
Ingredients
4 cup Basmati Rice (Cooked and cooled, preferably day-old)
3 tbsp Sunflower Oil (Divided)
3 large Eggs
6 pcs Dried Kashmiri Red Chilies (Soaked in hot water)
Quick to make and super tasty, this Udupi style egg fried rice is an energy-giving delight!
This udupi dish is perfect for lunch. With 871.6 calories and 19.97g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
0.5 cup Cabbage (Shredded)
0.5 medium Capsicum (Finely chopped)
0.25 cup Spring Onion Whites (Chopped)
0.25 cup Spring Onion Greens (Chopped, for garnish)
1 tbsp Light Soy Sauce
1 tsp White Vinegar
1 tsp Salt (Adjust to taste)
0.5 tsp White Pepper Powder
3 tbsp Water (For grinding the masala paste)
Instructions
1
Prepare the Udupi Masala Paste
Soak the dried Kashmiri red chilies in hot water for 15 minutes to soften them. This helps in getting a vibrant color and smooth paste.
Drain the water and transfer the soaked chilies to a small grinder or blender.
Add the garlic cloves, ginger, and 3 tablespoons of water to the grinder.
Blend until you have a smooth, thick, and bright red paste. Set aside.
2
Scramble the Eggs
Heat 1 tablespoon of oil in a large wok or heavy-bottomed pan over medium-high heat.
Crack the eggs directly into the wok. Add a pinch of salt and white pepper.
Scramble the eggs for 1-2 minutes until they are just cooked but still soft. Avoid overcooking.
Remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Vegetables and Masala
In the same wok, add the remaining 2 tablespoons of oil and increase the heat to high.
Once the oil is shimmering, add the chopped onion and spring onion whites. Stir-fry for 30-45 seconds until fragrant.
Add the chopped carrots, green beans, cabbage, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
Reduce the heat to medium, add the prepared Udupi masala paste, and cook for 2 minutes, stirring constantly, until the raw smell of garlic disappears and the oil starts to separate slightly.
4
Combine and Finish the Fried Rice
Add the cooked and cooled rice to the wok. Use a spatula to gently break up any lumps.
Increase the heat back to high. Pour the soy sauce and vinegar over the rice. Sprinkle the salt and remaining white pepper powder.
Toss everything vigorously for 2-3 minutes, ensuring each grain of rice is well-coated with the masala and sauces.
Add the reserved scrambled eggs back into the wok and mix them in gently.
Finally, toss in the chopped spring onion greens, give it one last mix, and turn off the heat.
5
Serve
Serve the Udupi Egg Fried Rice immediately while it's hot. For an authentic street-style experience, serve with a side of tomato ketchup.
