Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Crack the eggs into a bowl, whisk them lightly, and then pour them into the pan. Stir gently as the eggs begin to cook. Scramble them until fully cooked through, about 2-3 minutes. Once done, remove them from the pan and set them aside on a plate.

In the same pan, add another tablespoon of oil. Toss in the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion softens and becomes translucent, and the garlic and ginger become aromatic. This is the foundation of your dish, giving it rich flavor from the get-go.

Add the diced carrots and peas to the pan. Stir-fry for another 2-3 minutes, allowing the vegetables to soften but retain a little crunch. If you’re using any other veggies, like bell peppers or spinach, now’s the time to toss them in.

Now, it’s time for the rice! Add the cold, cooked rice into the pan. Use a spatula to break up any clumps and toss it with the vegetables. Stir-fry for about 4-5 minutes, ensuring each grain of rice is separated and starting to turn golden brown. You want a bit of crispy texture, so keep the heat high and keep the rice moving around the pan.

Pour in the soy sauce and oyster sauce (if using). Add the garam masala, salt, pepper, and red chili powder, stirring everything together until the rice is evenly coated. Taste and adjust the seasoning if needed. Let it all cook together for 2-3 more minutes, so the flavors really infuse into the rice.

Once the rice is perfectly fried, gently fold the scrambled eggs back into the pan. Stir them into the rice, breaking them into smaller bits as you go. This step ensures that every bite of fried rice has a little bit of that delicious, fluffy scrambled egg.

Finish your dish with a sprinkle of fresh coriander leaves for a burst of color and fresh flavor. For an added zing, squeeze a little lime juice over the rice. This final touch brings a refreshing contrast to the rich and savory flavors.

Use cold rice: Freshly cooked rice can be too soft and sticky for frying. Using cold, day-old rice will give you the best texture—firm and separate grains that fry up beautifully.

Adjust the heat: For crispy fried rice, make sure your pan is hot enough. If the rice sticks to the bottom, try to lift it up gently with a spatula to keep it crispy and avoid burning.

Mix up the veggies: Feel free to swap in any veggies you like. Bell peppers, mushrooms, or even corn can be great additions to the fried rice, giving it more color and texture.