Udupi Egg Fried Rice
An aromatic, homestyle fried rice from coastal Karnataka that brings together fluffy basmati rice, scrambled eggs, and a gentle tempering of Udupi staples—coconut, curry leaves, and whole spices. Light on oil and big on flavor, it comes together in under 30 minutes for a satisfying weeknight dinner.
For 4 servings
- prep · ~3 min
Scramble the eggs.
1.Crack eggs into a bowl, add a small pinch of salt and beat well with a fork.2.Heat 1 tsp oil in a wide pan over medium heat.3.Pour in beaten eggs and scramble until just set but still soft. Remove to a plate and keep aside. - temper · ~2 min
Make the tempering.
1.Heat remaining oil and ghee in the same pan over medium heat.2.Add mustard seeds and let them splutter completely.3.Add cumin seeds, urad dal, and dried red chili. Sauté until dal turns light golden.4.Add curry leaves and green chili. Sauté 20 seconds until leaves crisp up.TIPMedium heat prevents the urad dal from burning while achieving a golden colour. - saute · ~8 min
Sauté onions and aromatics until golden.
1.Add sliced onions to the pan and sauté until soft and edges turn golden, about 5 minutes.2.Add chopped ginger and garlic. Continue sautéing until the raw smell disappears.3.Add chopped carrot and green peas. Stir-fry for 3 minutes until just tender. - saute · ~5 min
Season the vegetables and fold in the rice.
1.Sprinkle turmeric powder over the vegetables and stir to coat.2.Add grated coconut and sauté for 1 minute until fragrant.3.Add the cooled basmati rice and salt. Gently fold and stir-fry for 3 minutes until rice is heated through.TIPUse a spatula and light hands to fold the rice without breaking the grains. - mix · ~1 min
Add scrambled eggs and final seasonings.
1.Add the reserved scrambled eggs back to the pan. Gently mix until evenly distributed.2.Sprinkle freshly crushed black pepper and drizzle lemon juice over the rice.3.Stir once more and turn off the heat. - garnish
Garnish with fresh coriander and serve hot.
Top generously with chopped coriander leaves. Serve immediately with a side of raita or papad.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, fully cooled basmati rice to prevent mushy grains.
- 2Scramble eggs on medium heat and remove while still soft to avoid overcooking.
- 3Let mustard seeds splutter completely before adding other tempering ingredients.
- 4Sauté urad dal on medium heat until just golden to avoid bitterness.
- 5Fold rice gently with a spatula to keep each grain separate and intact.
- 6Freshly grated coconut adds authentic aroma; avoid desiccated coconut here.
- 7Serve immediately after adding lemon juice to retain its bright flavor.
Adapt it for your goals.
Vegetable-forward
Add 1/2 cup each of finely chopped bell peppers, beans, and corn for extra crunch and color—great for a more substantial vegetable meal.
high proteinHigh-protein
Double the eggs or add 1/2 cup of cooked, shredded chicken or paneer cubes along with the scrambled eggs for a protein boost.
low oilLow-oil
Reduce oil to 1 tbsp and ghee to 1/2 tsp, using a non-stick pan and adding a splash of water while sautéing vegetables to keep them moist.
jainJain
Skip eggs, garlic, and onion; substitute with 1/2 cup extra vegetables (capsicum, corn) and use asafoetida (hing) in the tempering for a similar savory depth.
Why this is on our healthy list.
Good Source of Protein
Eggs provide high-quality protein that supports muscle repair and keeps you full longer.
Rich in Fiber from Vegetables
Carrots and peas add dietary fiber to aid digestion and promote gut health.
Contains Healthy Fats
Coconut and ghee offer medium-chain triglycerides and butyrate, which may support metabolism and gut health.
Low in Added Oil
With only 2 tbsp oil and 1 tsp ghee for the whole dish, this fried rice is lighter than many restaurant versions.
Frequently asked questions
Yes, day-old refrigerated rice works best as it is drier and less likely to clump; just break up any lumps before adding to the pan.
