Udupi Egg Fried Rice
A popular street-food style fried rice from the coastal town of Udupi, known for its vibrant red color and spicy garlic-chili masala. This quick and flavorful one-pot meal is a delightful fusion of Indian and Chinese flavors.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Udupi Masala Paste
- b.Soak the dried Kashmiri red chilies in hot water for 15 minutes to soften them. This helps in getting a vibrant color and smooth paste.
- c.Drain the water and transfer the soaked chilies to a small grinder or blender.
- d.Add the garlic cloves, ginger, and 3 tablespoons of water to the grinder.
- e.Blend until you have a smooth, thick, and bright red paste. Set aside.
- 2
Step 2
- a.Scramble the Eggs
- b.Heat 1 tablespoon of oil in a large wok or heavy-bottomed pan over medium-high heat.
- c.Crack the eggs directly into the wok. Add a pinch of salt and white pepper.
- d.Scramble the eggs for 1-2 minutes until they are just cooked but still soft. Avoid overcooking.
- e.Remove the scrambled eggs from the wok and set them aside on a plate.
- 3
Step 3
- a.Sauté Vegetables and Masala
- b.In the same wok, add the remaining 2 tablespoons of oil and increase the heat to high.
- c.Once the oil is shimmering, add the chopped onion and spring onion whites. Stir-fry for 30-45 seconds until fragrant.
- d.Add the chopped carrots, green beans, cabbage, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
- e.Reduce the heat to medium, add the prepared Udupi masala paste, and cook for 2 minutes, stirring constantly, until the raw smell of garlic disappears and the oil starts to separate slightly.
- 4
Step 4
- a.Combine and Finish the Fried Rice
- b.Add the cooked and cooled rice to the wok. Use a spatula to gently break up any lumps.
- c.Increase the heat back to high. Pour the soy sauce and vinegar over the rice. Sprinkle the salt and remaining white pepper powder.
- d.Toss everything vigorously for 2-3 minutes, ensuring each grain of rice is well-coated with the masala and sauces.
- e.Add the reserved scrambled eggs back into the wok and mix them in gently.
- f.Finally, toss in the chopped spring onion greens, give it one last mix, and turn off the heat.
- 5
Step 5
- a.Serve
- b.Serve the Udupi Egg Fried Rice immediately while it's hot. For an authentic street-style experience, serve with a side of tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old rice. It has less moisture and prevents the fried rice from becoming sticky or mushy.
- 2High heat is crucial for fried rice. It gives the dish a smoky flavor ('wok hei') and keeps the vegetables crunchy.
- 3Prep all your ingredients (chopping vegetables, making the paste) before you start cooking. Stir-frying is a quick process.
- 4Don't overcrowd the pan. If you have a smaller wok, cook the fried rice in two batches to ensure everything cooks evenly.
- 5For a deeper red color without extra heat, use only Kashmiri or Byadgi chilies. For more spice, add a couple of spicier chilies like Guntur.
Adapt it for your goals.
Vegetarian/Vegan
For a vegetarian version, simply omit the eggs. For a vegan version, omit the eggs and ensure your soy sauce is vegan-friendly. You can add crumbled tofu or paneer as a protein substitute.
Chicken/PrawnChicken/Prawn
Add 200g of boneless chicken (cut into small pieces) or prawns. Sauté the chicken/prawns after the onions until cooked through, then proceed with the rest of the recipe.
Schezwan TwistSchezwan Twist
For a different flavor profile, add 1-2 teaspoons of Schezwan sauce along with the soy sauce for an extra kick of heat and flavor.
Why this is on our healthy list.
Good Source of Protein
The eggs in this dish provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Rich in Vitamins and Fiber
Loaded with vegetables like carrots, cabbage, capsicum, and beans, this fried rice is a good source of dietary fiber, vitamins A and C, and various antioxidants that support digestive health and protect against cellular damage.
Boosts Metabolism
The presence of capsaicin from the red chilies and compounds in ginger and garlic can provide a slight boost to your metabolism and offer anti-inflammatory benefits.
Frequently asked questions
The key is to use chilled, day-old cooked rice. The grains are firmer and have less moisture, which prevents them from clumping together when stir-fried on high heat.