Spicy Potato and Egg Stir-Fry with Rice

1.Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions or by boiling 2 cups of water, adding the rice, reducing heat to low, covering, and simmering for 15 minutes until tender. Remove from heat and let it rest covered.

2.While the rice cooks, heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat.

3.Add the thinly sliced potatoes to the hot oil. Stir-fry for about 8-10 minutes, stirring frequently, until the potatoes are golden brown and crispy on the edges. Season lightly with salt. Remove the potatoes from the skillet and set aside.

4.In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and sauté for 2-3 minutes until translucent.

5.Add the minced garlic, ground cumin, smoked paprika, cayenne pepper, turmeric powder, salt, and black pepper. Stir well to combine and cook the spices for about 30 seconds until fragrant.

6.Add the green beans and green bell pepper slices to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

7.Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them gently, cooking until just set but still moist.

8.Once the eggs are cooked, combine them with the vegetables. Return the crispy potatoes to the skillet and gently toss everything together.

9.Add the cooked rice to the skillet along with 1/4 cup water and soy sauce if using. Stir-fry everything together for 2-3 minutes to allow flavors to meld and the rice to heat through. Adjust seasoning with salt and pepper as needed.

10.Remove from heat. Garnish with sliced green onions and fresh cilantro leaves if desired.

11.Serve hot as a vibrant, spicy, and satisfying meal.