Method

Step 1: Prepare the Eggs

• Heat a teaspoon of oil in a pan and pour in the whisked eggs.
• Cook on low heat, gently scrambling them into soft, fluffy pieces. Avoid overcooking.
• Once done, remove from the pan and set aside.

Step 2: Build the Flavorful Base

• In the same pan, heat sesame oil or ghee over medium heat.
• Add ginger-garlic paste and sauté until fragrant.
• Toss in the chopped onions, green chilies, and curry leaves, stirring until the onions turn soft and golden.

Step 3: Stir-Fry the Rice

• Add the cooked rice, breaking up any clumps with a spatula.
• Sprinkle in black pepper powder, turmeric, and salt, ensuring the spices coat the rice evenly.
• Drizzle in soy sauce and mix well for a balanced flavor.

Step 4: Combine Everything

• Gently fold in the scrambled eggs, ensuring they are evenly distributed throughout the rice.
• Stir-fry for another 1-2 minutes, allowing the flavors to meld.

Step 5: Garnish & Serve

• Turn off the heat and sprinkle spring onions and coriander leaves on top for a burst of freshness.
• Serve hot with raita, spicy gravy, or a refreshing cucumber salad for a complete meal.