Egg Fried Rice with Garlic

Ingredients(for 1 medium bowl per serving)

• 1 cup Basmati rice (preferably leftover)
• 2 Eggs (anda)
• 6 Garlic cloves (lehsun, finely minced)
• 1 inch Ginger (adrak, finely grated)
• 1 small Onion (finely chopped, pyaz)
• 1 small Carrot (shredded, gajar)
• 1 Green chillies (finely chopped, hari mirch) - optional
• 1/2 Capsicum (finely chopped, shimla mirch) - optional
• 2 stalks Spring onion (for garnish, hara pyaz) - optional
• 1 tbsp Oil (cold-pressed or olive oil)
• to taste Salt (namak)
• 1/2 tsp Black pepper (kali mirch, freshly ground)
• 1 tsp Soy sauce (optional, for flavor) - optional

Instructions

1. 1

   Cook basmati rice and let it cool to avoid stickiness. Leftover rice works best for fried rice.

   5 minutes

   Spread rice on a plate to cool faster and prevent clumping.

2. 2

   Heat oil in a tawa or kadhai. Add minced garlic and grated ginger. Sauté until aromatic and slightly golden.

   3 minutes

   Don’t burn garlic; it should be fragrant but not brown.

3. 3

   Add chopped onion, carrot, capsicum, and green chillies if using. Stir fry till vegetables are tender yet crisp.

   5 minutes

   Keep flame on high for best crunch and color.

4. 4

   Push vegetables to one side. Crack eggs directly onto the tawa, scramble until just cooked. Mix with veggies.

   4 minutes

   Avoid overcooking eggs for a soft texture.