From craving to table
Instructions
- 1
Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- 2
Add onions, bell pepper, garlic, ginger, and green chilies. Sauté for 3-4 minutes until the onions are soft and golden.
- 3
Push the vegetables to one side of the pan and add remaining 1 tablespoon oil. Crack the eggs directly into the pan.
- 4
Sprinkle a pinch of salt on the eggs and scramble them gently. Cook until just set, about 2 minutes.
- 5
Add turmeric, red chili powder, and garam masala. Stir well to combine and coat the eggs and veggies in the spices.
- 6
Add the cooked rice and salt. Gently toss everything together until the rice is heated through and evenly coated with the masala.
- 7
Turn off the heat. Stir in chopped cilantro.
- 8
Serve hot in bowls, garnished with extra cilantro and lemon wedges on the side.