Step-by-Step Instructions

1. 1.Heat Oil and Ghee

   Heat 2 tablespoons of sunflower oil and 2 teaspoons of ghee in a pan or wok over high flame.

2. 2.Sauté Aromatics

   Once the oil is hot, add chopped ginger and garlic. Fry for a few seconds until fragrant.

3. 3.Add Onions, Green Chillies, and Curry Leaves

   Add the sliced onions to the pan. Fry until they become light brown and slightly translucent. Then, add the green chilies and curry leaves and continue to fry for about 1 minute.

4. 4.Add Tomatoes and Spices

   Add the diced tomatoes and fry until they soften. Next, add the homemade garam masala and chili powder. Mix well and cook until the spices are fragrant and the oil starts to separate from the mixture, about 2-3 minutes.

5. 5.Add Capsicum and Salt

   Add the chopped capsicum (green bell pepper) and fry for 1-2 minutes until it's slightly tender-crisp. Add salt to taste and mix thoroughly.

6. 6.Scramble Eggs

   Crack 3 eggs directly into the pan with the vegetable and spice mixture. Immediately start mixing and scrambling the eggs until they are fully cooked and well combined with the masala.

7. 7.Cover and Cook

   Cover the pan with a lid and let it cook for 1-2 minutes on medium-low heat. This allows the eggs to cook completely and the flavors to meld.

8. 8.Add Spring Onion and Coriander

   Uncover the pan and stir. Add the chopped spring onion (white and green parts) and chopped coriander leaves. Mix well.

9. 9.Combine with Rice

   Add the cooked Sonamasoori rice to the pan. Add a little more salt if needed, as the rice was added. Mix everything thoroughly until the rice is evenly coated with the egg masala.

10. 10.Serve

    Once mixed, the Special Egg Rice is ready. Serve hot, optionally with a side of tomato ketchup and garnished with a few fresh spring onion pieces and coriander leaves.