Aromatic Spiced Egg Fried Rice (Masala Tadka)

1.Prepare the Eggs: Whisk the 4 eggs in a small bowl with 1/4 teaspoon of salt. Heat 1 tablespoon of neutral oil in a large wok or non-stick skillet over medium-high heat. Pour in the eggs and scramble quickly until just set but still slightly moist. Remove the scrambled eggs from the wok and set aside.

2.Sauté Aromatics: Add the remaining 1 tablespoon of oil to the same wok and heat over high heat until shimmering. Add the chopped onion and sauté for 2-3 minutes until softened and translucent.

3.Bloom the Spices: Add the grated ginger and minced garlic to the wok and cook for 30 seconds until fragrant. Reduce the heat to medium-low. Add the turmeric powder, Kashmiri red chili powder, garam masala, cumin powder, and black pepper. Stir the spices constantly for about 30 seconds until fragrant—this is crucial for flavor development.

4.Combine Ingredients: Increase the heat back to high. Add the frozen peas and carrots mix to the wok and stir-fry for 1 minute. Add the chilled rice to the wok, breaking up any clumps with your spatula. Toss vigorously to ensure the rice is evenly coated with the spices.

5.Finish the Fried Rice: If using, drizzle the soy sauce over the rice and continue to toss for 2 minutes until the rice is heated through and slightly toasted. Taste and adjust seasoning with additional salt if necessary.

6.Fold in Eggs and Serve: Return the reserved scrambled eggs to the wok. Gently fold them into the rice mixture until just combined, being careful not to break them down too much. Remove from heat immediately.

7.Garnish generously with fresh chopped cilantro before serving hot.