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A flavorful twist on classic egg fried rice, infused with aromatic Hyderabadi spices. Long-grain basmati rice, fluffy scrambled eggs, and crisp vegetables are tossed with a fragrant blend of spices and finished with crispy fried onions.
For 4 servings
Scramble the Eggs
Sauté Aromatics and Spices
Cook Vegetables and Add Rice
A flavorful twist on classic egg fried rice, infused with aromatic Hyderabadi spices. Long-grain basmati rice, fluffy scrambled eggs, and crisp vegetables are tossed with a fragrant blend of spices and finished with crispy fried onions.
This hyderabadi recipe takes 30 minutes to prepare and yields 4 servings. At 526.96 calories per serving with 14.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Finish
Garnish and Serve
Add 200g of boneless chicken (cubed and pre-cooked), paneer (cubed and lightly fried), or shrimp along with the vegetables.
Incorporate other vegetables like bell peppers (capsicum), sweet corn, or green peas for added color, texture, and nutrients.
Increase the number of green chilies, add a teaspoon of Schezwan sauce, or use a spicier red chili powder for extra heat.
Omit the eggs and replace them with 200g of crumbled firm tofu. Sauté the tofu with a pinch of turmeric and black salt (kala namak) to mimic the flavor and texture of scrambled eggs.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The carbohydrates from the basmati rice provide a quick and sustained source of energy, making this a fulfilling meal to power you through your day.
The inclusion of various vegetables like carrots and beans adds essential vitamins (like Vitamin A and C) and minerals, contributing to better immunity and overall health.
A typical serving of Hyderabadi Egg Fried Rice (about 1.5 cups) contains approximately 480-520 calories. This is an estimate and can vary based on the amount of oil and specific ingredients used.
It can be part of a balanced diet as it provides carbohydrates for energy, protein from eggs, and vitamins from vegetables. To make it healthier, you can use brown rice for more fiber, increase the quantity of vegetables, and use a minimal amount of oil.
The key difference is the spice profile. Hyderabadi style incorporates aromatic Indian whole spices like cinnamon and cloves, along with garam masala, giving it a distinct, fragrant flavor. The generous garnish of crispy fried onions (birista) is another signature element not found in standard Chinese-style fried rice.
It is strongly recommended to use cold, day-old rice. Fresh rice is too moist and will lead to a sticky, mushy fried rice. If you must use fresh rice, spread it on a baking sheet and let it cool completely, or refrigerate for at least an hour to help it dry out.
Yes, you can easily make it vegan. Simply omit the eggs or replace them with scrambled firm tofu. Season the tofu with turmeric for color and a pinch of black salt (kala namak) for an 'eggy' flavor.
This recipe goes great with these complete meals
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