Turmeric Egg Fried Rice

1.Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat.

2.Add the finely chopped onion and sauté until translucent and lightly golden, about 4-5 minutes.

3.In a small bowl, whisk together the eggs with a pinch of salt and pepper.

4.Push the sautéed onions to one side of the skillet and pour the beaten eggs into the cleared space.

5.Scramble the eggs gently until just set but still soft, then mix them with the onions.

6.Add the remaining 1 tablespoon of oil to the skillet and stir in the turmeric powder, chili powder, and chicken powder.

7.Cook the spices for about 30 seconds until fragrant, stirring constantly to avoid burning.

8.Add the chilled cooked rice to the skillet, breaking up any clumps with the back of a spoon or spatula.

9.Stir-fry the rice with the spiced onion and egg mixture for 5-7 minutes, ensuring the rice is evenly coated with the turmeric and spices and heated through.

10.Reduce the heat to low and stir in the plain yogurt, mixing thoroughly to combine and add a subtle creaminess to the dish.

11.Taste and adjust seasoning with additional salt or chili powder if desired.

12.Remove from heat and garnish with sliced green onions and fresh cilantro leaves if using.

13.Serve hot as a vibrant, hearty lunch dish.