Go Back
Egg Fried Rice Recipe Indian

Indian Egg Fried Rice Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 2 tbsp ghee or neutral oil
  • 1 tsp cumin seeds
  • 1 small onion, finely chopped
  • 1–2 green chillies, slit
  • 1 tsp grated ginger
  • ½ cup frozen peas, thawed
  • 3 cups cooked basmati rice
  • 3 large eggs
  • ½ tsp turmeric powder
  • ¼ tsp red chilli powder
  • ½ tsp garam masala
  • Salt, to taste
  • 2 tbsp chopped fresh coriander leaves

Method
 

  1. Heat ghee in a large pan over medium-high. Beat eggs with a pinch of salt, pour them in, and stir gently for 1–2 minutes until just set in soft curds. Remove to a plate.
  2. Return the pan to medium heat, add cumin seeds, and sizzle for 30 seconds. Add the onion and green chillies, cooking for 3–4 minutes until soft and golden at the edges.
  3. Stir in ginger, cook 30 seconds, then add turmeric and red chilli powder and stir continuously for 20 seconds. Add peas and coat them.
  4. Turn heat to high, add the cold rice, and toss for 2 minutes until heated through and well coated.
  5. Return the eggs, break them as you fold, sprinkle garam masala and salt, and toss 1 minute. Serve hot, scattered with coriander.

Notes

If your pan isn’t large enough for all the rice to spread out, fry it in two batches so it gets those slightly crisp edges instead of steaming. Leftovers keep well and make a quick lunch.