Egg Fried Rice

Begin by spreading your day-old cooked rice on a large plate or tray. Use your fingers or a fork to gently break apart any clumps so each grain is separate and dry. This is the most important step to ensure your fried rice turns out light and fluffy rather than sticky and mushy. If you are using freshly cooked rice, spread it out and allow it to cool completely for at least 30 minutes before frying.

Break all 3 eggs into a small bowl. Add a pinch of salt and a pinch of white pepper powder. Beat them well with a fork until the yolks and whites are completely combined and slightly frothy. Set the beaten eggs aside. Having everything prepped and ready before you start cooking at high heat is very important for this recipe as it moves quickly.

Heat a large wok, iron kadai, or a wide heavy-bottomed pan over the highest flame possible. Add 2 tablespoons of oil and let it get very hot until it just begins to shimmer. Add the minced garlic and grated ginger first. Stir-fry for about 30 seconds until fragrant and lightly golden. Be careful not to burn them as the heat is very high at this stage.

Add the chopped onion and the white parts of the spring onion along with the slit green chillies to the hot wok. Toss and stir-fry on high heat for 2 to 3 minutes until the onion turns translucent and slightly golden at the edges. The high heat gives the onion a lovely charred flavour which is the secret to restaurant-style fried rice.

Add the finely diced carrots and capsicum to the wok. Stir-fry continuously on high heat for another 2 to 3 minutes. The vegetables should remain slightly crunchy and vibrant in colour. If you are using frozen green peas, add them at this stage as well and toss everything together well. Season lightly with a pinch of salt at this point.

Push all the sautéed vegetables to the side of the wok, creating a clear space in the centre. Add 1 tablespoon of butter to that empty space and let it melt. Pour the beaten eggs directly into the melted butter. Allow the eggs to begin setting slightly at the bottom for about 10 seconds, then scramble them gently using your spatula, breaking them into small soft pieces before they are fully cooked.

As soon as the eggs are about 80 percent cooked and still look slightly soft and glossy, mix them together with the vegetables in the wok. Do not overcook the eggs at this stage as they will continue to cook when you add the rice. The eggs should remain soft, fluffy, and well distributed throughout the final dish for the best texture and taste.

Now add all the cooled, separated rice into the wok at once. Drizzle the soy sauce and white vinegar evenly over the rice. Add the white pepper powder and black pepper powder. Using a large spatula or flat spoon, toss everything together on high heat with quick folding and pressing motions. Make sure the soy sauce is evenly coating every grain of rice. Continue tossing for 3 to 4 minutes.

Taste the fried rice and adjust seasoning with more salt, soy sauce, or pepper as needed. Remember that soy sauce already contains salt so add additional salt carefully. Add the remaining 1 tablespoon of oil around the edges of the wok and toss once more. This final drizzle of oil gives the rice a beautiful sheen and prevents it from drying out.

Turn off the flame and immediately garnish generously with the chopped green parts of the spring onion. Give one final gentle toss. Serve the Egg Fried Rice hot immediately on its own or alongside vegetable kurma, gobi manchurian, or a simple raita. This dish tastes best when eaten fresh and piping hot straight from the wok.