Masala Egg Fried Rice

Ingredients

• 2 tbsp ghee (For frying)
• spring onions (White and light-green parts, chopped; reserve the greens for finishing)
• garlic (Sliced)
• bell pepper (Chopped or sliced)
• mixed vegetables (Frozen; defrosted with boiling water)
• turmeric
• ground coriander
• ground cumin
• paprika
• garam masala
• eggs
• water (A splash, for the eggs)
• salt (To taste; add some to the eggs and again to the rice)
• black pepper (To taste)
• cooked rice
• fresh coriander (For finishing)
• red chili (For finishing)
• sriracha (Unmeasured, to taste)
• dark soy sauce (A splash, to add color)

Steps

1. 1

   Heat the ghee in a large pan or wok over medium-high heat.

2. 2

   Add the chopped spring onion whites and light-green parts, followed by the sliced garlic. Fry briefly until fragrant.

3. 3

   Add the bell pepper and the frozen mixed vegetables, which have been defrosted with boiling water. Stir-fry until heated through.

4. 4

   Add the turmeric, ground coriander, ground cumin, paprika, and garam masala. Stir well and cook the spices briefly so they become fragrant.

5. 5

   Crack the eggs into the pan. Add a splash of water, a touch of salt, and some black pepper, then stir and cook until the eggs are set into the vegetable mixture.

6. 6

   Add the cooked rice and season with salt. Toss and stir-fry until the rice is hot and evenly coated with the spices and egg.

7. 7

   Add the spring onion greens, fresh coriander, and red chili.

8. 8

   Add sriracha to taste and a splash of dark soy sauce for color. Toss everything together until well combined, then serve hot.

Notes

The source does not provide quantities for most ingredients; the amount of sriracha and dark soy sauce is explicitly described as an eyeballed splash. Mushrooms were considered but left out, so they are not included in the recipe.

Nutrition per serving

• main
• one-pot
• fried rice
• quick meal
• egg
• spicy
• South Asian-inspired
• vegetarian