Egg Nasi Goreng

Ingredients(for 1 medium bowl per person)

• 2 cups Cooked basmati rice (chawal)
• 2 Eggs (anda)
• 1 medium, finely chopped Onion (pyaz)
• 1 small, diced Carrot (gajar)
• 1 small, diced Capsicum (shimla mirch)
• 3 cloves, minced Garlic (lehsun)
• 1, finely chopped Green chillies (hari mirch) - optional
• 1 tablespoon Soy sauce (low sodium)
• 1/2 teaspoon Black pepper powder (kali mirch)
• 2 tablespoons, chopped Coriander leaves (dhania patta)
• 1 tablespoon Sesame oil (til ka tel)
• to taste Salt (namak)
• to serve Lemon wedges (nimbu) - optional

Instructions

1. 1

   Heat half the sesame oil in a kadhai or wok. Add minced garlic and sauté until fragrant. Add chopped onions and green chillies and cook until onions turn translucent.

   5 minutes

   Use a heavy-bottomed kadhai for even heat distribution.

2. 2

   Add diced carrots and capsicum. Stir fry on high flame for 2-3 minutes until vegetables are slightly tender but still crisp.

   3 minutes

   Do not overcook vegetables to retain nutrients and crunch.

3. 3

   Push vegetables to one side of the kadhai. Add the remaining oil and crack eggs directly into the pan. Scramble gently, mixing with the vegetables once eggs are cooked.

   4 minutes

   For a softer texture, do not overcook the eggs.

4. 4

   Lower the flame, add cooked rice to the pan. Drizzle soy sauce, sprinkle salt and black pepper powder. Mix everything thoroughly so the rice is evenly coated.

   4 minutes

   Use day-old rice for best texture and less stickiness.