Bihari Egg Fried Rice

1. 1
   prep

   Prepare the ingredients.

   Ensure the basmati rice is cooked and completely cooled, preferably refrigerated overnight. Break it gently with your fingers to separate the grains. Thinly slice the onions, slit the green chilies lengthwise, and chop the garlic. Beat the eggs in a bowl with a pinch of salt.

2. 2
   fry · ~2 min

   Scramble the eggs and set aside.

   1.Heat 1 tablespoon mustard oil in a wok over high heat until it reaches its smoking point (it will turn pale yellow).

   2.Reduce the heat to medium and pour in the beaten eggs.

   3.Scramble quickly until just set but still soft (about 45-60 seconds).

   4.Remove the eggs to a plate and set aside.

   TIPMustard oil must be smoked to reduce its pungency. If it starts to glisten and emit a mild fragrance, it's ready.
3. 3
   temper · ~7 min

   Temper the whole spices and aromatics.

   1.In the same wok, add the remaining 1 tablespoon mustard oil and heat it again to the smoking point.

   2.Reduce heat to medium and crackle the cumin seeds for 10 seconds.

   3.Add the chopped garlic and sauté until golden (30-45 seconds).

   4.Add the sliced onions and slit green chilies. Sauté until the onions are soft and slightly browned at the edges (5-7 minutes).

   TIPDon't caramelize the onions too darkly; a light brown edge provides the perfect texture for Bihari fried rice.
4. 4
   saute · ~1 min

   Bloom the ground spices.

   1.Sprinkle the turmeric powder and red chili powder over the onions.

   2.Sauté for 20-30 seconds until the raw aroma disappears, being careful not to burn the spices.
5. 5
   other · ~3 min

   Stir-fry the rice.

   1.Increase the heat to high. Add the cooked rice and the remaining salt to the wok.

   2.Toss everything together gently so the grains are coated with the onion mixture and the rice is heated through (2-3 minutes).

   3.Use a motion of lifting from the bottom to avoid breaking the grains.

   TIPCold, day-old rice is essential. Freshly cooked rice will turn mushy in the wok.
6. 6
   mix · ~1 min

   Add the scrambled eggs.

   1.Reduce the heat to low. Add the reserved scrambled eggs into the rice.

   2.Break the eggs into small pieces with your spatula as you toss them into the rice.

   3.Mix well until the eggs are evenly distributed.
7. 7
   garnish

   Finish with lemon and fresh coriander.

   Turn off the heat. Squeeze the fresh lemon juice over the rice and sprinkle with chopped coriander leaves. Toss once gently and serve immediately.

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