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A quick and spicy fried rice from Andhra Pradesh, packed with scrambled eggs, fiery green chilies, and aromatic spices. A perfect one-pot meal for a weeknight dinner, ready in under 30 minutes.
For 4 servings
Prepare the ingredients. Gently fluff the cold, cooked rice with a fork to separate the grains and set aside. In a small bowl, whisk the eggs with 1/4 tsp salt and 1/4 tsp black pepper.
Scramble the eggs. Heat 1 tbsp of oil in a large wok or pan over medium-high heat. Pour in the whisked eggs and cook, stirring gently, until they are just set but still soft, about 1-2 minutes. Remove the scrambled eggs from the pan and set them aside.
Sauté aromatics and vegetables. In the same wok, add the remaining 2 tbsp of oil. Once hot, add the curry leaves and slit green chilies. Sauté for 30 seconds until fragrant. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears. Add the chopped carrots and beans. Stir-fry on high heat for 2-3 minutes until they are tender-crisp.
Add spices and rice. Lower the heat to medium. Add the turmeric powder, red chili powder, and garam masala. Stir for 30 seconds. Add the cooked rice to the wok along with the soy sauce, remaining 1.25 tsp salt, and 1/4 tsp black pepper. Increase the heat to high and toss everything together for 2-3 minutes, making sure the rice is well-coated with the spices.
Finish and serve. Add the scrambled eggs back into the wok. Gently toss to combine with the rice. Garnish with freshly chopped coriander leaves and spring onions. Serve immediately while hot.
A quick and spicy fried rice from Andhra Pradesh, packed with scrambled eggs, fiery green chilies, and aromatic spices. A perfect one-pot meal for a weeknight dinner, ready in under 30 minutes.
This andhra recipe takes 25 minutes to prepare and yields 4 servings. At 893.05 calories per serving with 21.81g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
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Omit the eggs and add 1 cup of paneer cubes or mixed vegetables like bell peppers and corn.
Replace the eggs with 200g of crumbled firm tofu, scrambled separately with a pinch of turmeric.
Add 200g of cooked, shredded chicken or pan-fried shrimp along with the scrambled eggs for an extra protein boost.
Ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Omit the green chilies and reduce the red chili powder to a tiny pinch. You can add a tablespoon of tomato ketchup for a milder, slightly sweet flavor.
This recipe goes great with these complete meals
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