Egg and vegetable fried rice with ginger and garam masala
Lalkila Kitchen · Rice · Eggs · Contemporary cooking · Everyday cooking
This archive fried rice combines eggs and vegetables with Indian pantry spices and an optional little soy sauce. It is a contemporary mixed approach rather than a claim of one regional origin. Prepare every ingredient before you begin so the cooked rice heats evenly.
Ingredients
- 3 cups cooked rice, freshly cooked or safely cooled and refrigerated
- 4 eggs, beaten
- 1 onion, finely chopped
- 1/2 cup cooked peas
- 1/4 cup cooked finely chopped green beans
- 1/4 cup cooked finely chopped carrot
- 2.5 cm ginger, crushed
- 4 garlic cloves, crushed
- 1 to 3 green chillies, chopped
- 1/2 teaspoon turmeric
- 1 teaspoon chilli powder, or less to taste
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- 1 teaspoon soy sauce, optional
- Chopped coriander, to finish
Method
- Heat oil in a large pan. Cook the onion until softened and lightly golden. Add ginger, garlic and chilli and stir until fragrant.
- Lower the heat briefly, stir in turmeric and chilli powder, then add the eggs. Stir until the eggs are set, breaking them into pieces.
- Add the cooked vegetables and garam masala. Fold in the rice and optional soy sauce, separating clumps so everything heats through.
- Stir and turn the rice until uniformly steaming hot. If using refrigerated rice or other leftovers, check it reaches 74°C/165°F throughout. Finish with salt as needed and coriander.
Cooking notes
Contains eggs; soy sauce may contain wheat and soy. Cool rice quickly in shallow containers and refrigerate promptly. Never use rice left standing for hours at room temperature. Reheating does not repair unsafe storage.
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Source and adaptation
Adapted from Egg Fried Rice, Sify Food Egg Recipes collection in Joseph Paul's approved archive, PDF page 5. Storage and reheating checks: FoodSafety.gov.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.