Chettinad Egg Fried Rice

1. 1
   prep · ~10 min

   Cook the basmati rice.

   1.Bring 3 cups of water to a boil in a saucepan.

   2.Add rinsed basmati rice and 1 pinch of salt.

   3.Cook until rice is 90% done — tender but with a slight bite (8-10 min).

   4.Drain immediately and spread on a wide plate to cool completely. Fluff with a fork.

   TIPDon't overcook the rice — slightly underdone grains hold their shape when stir-fried.
2. 2
   fry · ~2 min

   Scramble the eggs.

   1.Heat 1 tsp oil in a wide heavy-bottomed pan over medium heat.

   2.Crack 4 eggs directly into the pan, add 1 pinch of salt, and scramble quickly.

   3.Cook until just set and still soft (1-2 min). Remove to a plate and set aside.

   TIPScramble the eggs loosely and remove while still slightly runny — they'll finish cooking when mixed back into the hot rice.
3. 3
   temper · ~1 min

   Temper the whole spices.

   1.Wipe the same pan clean with a paper towel and add 2 tbsp ghee. Heat over medium.

   2.Add cumin seeds and fennel seeds. Let them sizzle and turn fragrant (30 sec).

   3.Add curry leaves and coarsely crushed black peppercorns. Fry until leaves crisp up (20 sec).

   TIPUse medium heat for tempering — high heat burns the pepper and makes it bitter.
4. 4
   saute · ~8 min

   Sauté onions, chilies, ginger, and garlic.

   1.Add sliced onions and slit green chilies to the pan.

   2.Sauté until onions turn translucent with golden edges (5-7 min).

   3.Add chopped ginger and garlic. Cook until raw smell disappears (1-2 min).

   TIPStir frequently and scrape up any browned bits from the bottom — they add immense flavor.
5. 5
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat to the lowest setting.

   2.Add turmeric powder, red chili powder, and garam masala.

   3.Stir continuously and cook for 30 seconds — the powders should sizzle gently without burning.

   TIPKeep the heat very low while blooming ground spices; if they scorch even slightly, the whole dish turns bitter.
6. 6
   mix · ~5 min

   Combine the cooled rice and fold gently.

   1.Add the cooled basmati rice to the pan.

   2.Toss gently with the spiced onion mixture until every grain is well coated (2-3 min).

   3.Increase heat to medium and stir-fry for another 2 minutes to get a light smoky char on some grains.

   TIPUse a gentle folding motion with a flat spatula instead of a spoon — it keeps the rice grains from breaking.
7. 7
   mix · ~1 min

   Fold in the scrambled eggs.

   Add the reserved scrambled eggs to the rice and fold through gently, breaking any large chunks. Cook for 1 minute until everything is heated through.

8. 8
   garnish · ~1 min

   Finish with lemon juice and coriander.

   1.Turn off the heat.

   2.Squeeze 1 tbsp fresh lemon juice over the rice.

   3.Sprinkle chopped coriander leaves on top and give one final gentle toss.
9. 9
   serve

   Serve hot.

   Pile the Chettinad Egg Fried Rice into bowls or onto plates. Serve immediately with cooling cucumber raita, plain yogurt, or crunchy papad on the side.

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