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A fiery twist on classic fried rice! This recipe combines fluffy scrambled eggs and basmati rice with a bold, freshly ground Chettinad spice blend for a truly unforgettable meal that comes together in minutes.
Prepare the Rice
Create the Chettinad Masala Paste
Sauté Aromatics and Vegetables
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A fiery twist on classic fried rice! This recipe combines fluffy scrambled eggs and basmati rice with a bold, freshly ground Chettinad spice blend for a truly unforgettable meal that comes together in minutes.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 595.04 calories per serving with 15.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Scramble Eggs and Combine
Finish the Fried Rice
Replace the eggs with 200g of cubed paneer or firm tofu. Pan-fry the cubes until golden before adding them at the end with the rice.
Add 250g of boneless, bite-sized chicken or peeled shrimp. Sauté the protein after the onions until cooked through, then proceed with adding the masala paste.
Incorporate other vegetables like green peas, corn, or finely chopped cabbage along with the carrots and beans.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The Chettinad spice blend is rich in ingredients like turmeric, black pepper, and cloves, which contain powerful anti-inflammatory compounds that can help combat chronic inflammation.
The capsaicin from dried red chilies and piperine from black peppercorns can provide a temporary boost to your metabolism, aiding in calorie burning.
It's a balanced meal containing carbohydrates from rice, protein from eggs, and vitamins from vegetables. The spices offer anti-inflammatory benefits. However, it is a rice-based dish with oil, so portion control is key for a healthy diet.
A typical serving of Chettinad Egg Fried Rice (about 1.5 cups) contains approximately 500-550 calories, depending on the amount of oil and specific ingredients used.
Yes, for a vegetarian version, substitute eggs with paneer or tofu. For a vegan version, use tofu and ensure your other ingredients are plant-based.
Cold, leftover basmati rice is ideal. The grains are firm and separate easily, preventing a mushy texture. If you must use fresh rice, ensure it's completely cooled before stir-frying.
The heat comes primarily from the dried red chilies and black peppercorns. To reduce the spice level, use fewer red chilies (or a milder variety like Kashmiri) and slightly reduce the amount of peppercorns in the masala paste.
Absolutely! The masala paste can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days, making the final dish much quicker to assemble.