Name: Andhra Egg Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings (1.5 cups each)
Cuisine: andhra
Ingredients: 4 cup basmati rice (cooked and cooled, preferably day-old); 4 pcs eggs (large); 3 tbsp vegetable oil; 1 pcs onion (medium, finely chopped); 4 pcs green chilies (slit lengthwise, adjust to heat preference); 10 pcs curry leaves; 1 tbsp ginger garlic paste; 1 pcs carrot (small, finely chopped); 50 g french beans (finely chopped); 0.25 tsp turmeric powder; 0.5 tsp red chili powder (preferably Guntur chili for authentic flavor); 0.5 tsp garam masala; 0.5 tsp black pepper powder; 1 tbsp soy sauce; 1.5 tsp salt (divided); 2 tbsp coriander leaves (chopped, for garnish); 2 tbsp spring onions (chopped greens, for garnish)

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Andhra Egg Fried Rice Recipe | CraftMyMeals | CraftMyMeals

Ingredients

For 4 servings

4 cup basmati rice (cooked and cooled, preferably day-old)
4 pcs eggs (large)
3 tbsp vegetable oil
1 pcs onion (medium, finely chopped)
4 pcs green chilies (slit lengthwise, adjust to heat preference)
10 pcs curry leaves
1 tbsp ginger garlic paste
1 pcs carrot (small, finely chopped)
50 g french beans (finely chopped)
0.25 tsp turmeric powder
0.5 tsp red chili powder (preferably Guntur chili for authentic flavor)
0.5 tsp garam masala
0.5 tsp black pepper powder
1 tbsp soy sauce
1.5 tsp salt (divided)
2 tbsp coriander leaves (chopped, for garnish)
2 tbsp spring onions (chopped greens, for garnish)

Nutrition per Serving

891

Calories

22g

Protein

160g

Carbs

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.