Egg Fried Rice Recipe- Indian Style with Spiced Masala Paste

Last Updated on 4 months by Neha Deshmukh

Egg Fried Rice Recipe- Indian Style with Spiced Masala Paste

Hey everyone! If you’re anything like me, sometimes you just need a quick, comforting, and flavourful meal. And honestly, nothing hits the spot quite like a good plate of Egg Fried Rice. But this isn’t just any Egg Fried Rice – this is my family’s Indian-style version, packed with a homemade spiced masala paste that takes it to a whole new level. I first made this when I was craving something comforting after a long day, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Egg Fried Rice is seriously addictive. It’s way more flavourful than your average takeaway, and it’s surprisingly easy to make at home. The secret? That incredible masala paste! It adds a warmth and depth of flavour that you just won’t find anywhere else. Plus, it’s a fantastic way to use up leftover rice – hello, zero waste!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5 cups basmati rice
• 0.5 teaspoon salt (plus more to taste)
• 2.25 cups water
• 1 teaspoon peanut oil (for rice)
• 6 eggs
• 0.5 teaspoon cracked black pepper
• 1 small piece cinnamon
• 2 cloves
• 0.2 star anise
• 0.5 marati moggu
• 0.5 teaspoon fennel seeds
• 6 garlic cloves
• 1 inch piece ginger
• 3 green chillies
• 3 sprigs coriander leaves
• 3 sprigs mint leaves
• 0.25 cup water (for paste)
• 2 tablespoons peanut oil (for frying)
• 1 cup onions, chopped
• 2 green chillies, slit
• 0.5 teaspoon red chilli powder
• 2 cups cabbage, shredded
• 0.5 teaspoon sugar
• 2 tablespoons soy sauce

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Basmati Rice: This is key. Basmati has a lovely fragrance and fluffy texture that works perfectly in fried rice. Don’t use short-grain rice, it’ll get too sticky.
• Marati Moggu: This is a beautiful aromatic spice, common in South Indian cooking. It adds a unique floral note. If you can’t find it, a tiny pinch of saffron can offer a similar, though not identical, flavour.
• Spiced Masala Paste: This is where the magic happens! Feel free to adjust the chillies to your spice preference. Some people like to add a small piece of tamarind for a bit of tang. You can also add a small piece of dry red chilli for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the rice ready. Soak the basmati rice in water for 15-20 minutes. This helps it cook up nice and fluffy.
2. Drain the rice and cook it with salt and water in a pressure cooker for 2 whistles. Once cooked, fluff it up with a fork and let it cool completely. This is important – warm rice will get mushy!
3. While the rice is cooling, let’s make the scrambled eggs. Whisk the eggs with salt and pepper. Heat a teaspoon of peanut oil in a pan and scramble the eggs until they’re soft and set. Keep them aside.
4. Now for the star of the show – the masala paste! Grind the cinnamon, cloves, star anise, marati moggu, fennel seeds, garlic, ginger, chillies, coriander, and mint with a little water into a smooth paste.
5. Heat 2 tablespoons of peanut oil in a large wok or pan. Sauté the chopped onions until they’re soft and golden brown. Add the slit green chillies and red chilli powder, and cook for another minute.
6. Add the masala paste to the pan and cook for 2 minutes, stirring constantly. This will release all those amazing aromas!
7. Add the shredded cabbage and sauté for 4-5 minutes, until it’s slightly softened. Season with salt, sugar, and soy sauce.
8. Finally, add the cooked rice and scrambled eggs to the pan. Mix everything thoroughly, making sure the rice is coated in the masala. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan! Work in batches if you need to, to ensure the rice gets nicely fried.
• High heat is your friend! This helps create that slightly charred, smoky flavour we all love in fried rice.
• Taste as you go! Adjust the salt, soy sauce, and chilli powder to your liking.

Variations

• Vegan Adaptation: Skip the eggs! Add some extra veggies like carrots, peas, or beans for added protein and texture.
• Spice Level Adjustment: Reduce or increase the number of green chillies in the masala paste. You can also add a pinch of cayenne pepper for extra heat.
• Gluten-Free Option: Make sure your soy sauce is gluten-free. Tamari is a great alternative.
• Festival/Celebration Adaptations: My aunt always adds colourful vegetables like carrots and peas when making this for special occasions – she says it brings good luck!

Serving Suggestions

This Egg Fried Rice is fantastic on its own, but it also pairs beautifully with a side of raita (yogurt dip) or a simple Indian salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

1. What type of rice works best for this Egg Fried Rice?

Basmati rice is definitely the way to go! It’s long-grained, fragrant, and cooks up beautifully fluffy.

2. Can I make the masala paste ahead of time? How should I store it?

Absolutely! You can make the masala paste a day or two in advance. Store it in an airtight container in the refrigerator.

3. What is Marati Moggu and where can I find it? Is there a substitute?

Marati Moggu is a South Indian spice with a unique floral aroma. You can find it at Indian grocery stores. If you can’t find it, a tiny pinch of saffron can offer a similar flavour.

4. How can I adjust the spice level of this recipe?

Easily! Just adjust the number of green chillies in the masala paste.

5. Can I use leftover rice for this recipe? What adjustments should I make?

Yes, you can! Just make sure the rice is completely cooled and slightly dried out. If it’s too sticky, spread it out on a baking sheet and let it air dry for a bit before using it.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!