🍳 Order Up: One Plate Anda Fried Rice, Extra Chat!
You want quick? I got you.
You want spicy? Just say when.
You want egg fried rice that tastes like the wok saw a flame?
Pull up a stool, boss. I’ll show you how.
Here’s the deal — no measurements, no drama.
Just cold rice, hot oil, fast hands, and anda.
At my imaginary roadside stall (open 24/7 in your kitchen), this is how we roll:
🔥 What You’ll Need (Serves 2 Hungry Souls):
2 cups cooked rice (cold, day-old is best)
2–3 eggs
1 small onion, finely chopped
2–3 cloves garlic, smashed or chopped
½ cup capsicum or veggies (carrot, beans – optional)
2 green chilies, slit
2 tsp soy sauce
1 tsp vinegar
½ tsp pepper
Salt to taste
2 tbsp oil
Spring onions to finish (for swag)
🍽️ How to Stir the Fire – Street-Style
1. Get That Wok Screaming
Heat oil till it’s hot enough to scare the garlic. Toss in garlic, green chili, onion. Sauté till just golden.
2. Veggies? Optional. Attitude? Required.
Add capsicum or carrots if you like. Toss fast. No soft veggies allowed — we want crunch.
3. Crack the Stars
Push the veg to one side. Crack the eggs in. Scramble on high heat. Salt, pepper, love.
4. Rice In. Flip It Like You Mean It.
Add the rice. Toss. Stir. Flip. Toss again. Add soy, vinegar, more pepper. Keep that flame high.
5. Finish Strong
Toss in spring onions. Taste. Adjust salt or fire. Serve with a side of pride.
❤️ Why I Always Come Back to This
It’s the one dish I trust when nothing else feels right
It turns leftover rice into a one-pan legend
It feeds my hunger and my mood
It reminds me of night canteens, hostel food, and 2 am fixes
The Pinch of Masala 