Lahori Egg Fried Rice

Ingredients

• 3 cups paka hua chawal (cooked cold rice) (Day-old is essential — must be cold and separated)
• 4 pieces anda (eggs) (Beaten with a pinch of salt and kali mirch)
• 8 cloves lehsan (garlic) (Lahori style uses more garlic — finely minced)
• 1 2-inch piece adrak (ginger) (Finely minced — Lahori fried rice is ginger-forward)
• 1 medium pyaz (onion) (Finely chopped — Lahori style adds onion, unlike some other versions)
• 5 pieces hari mirch (green chillies) (Sliced — bold spicing is the Lahori way)
• 1 medium shimla mirch (capsicum) (Diced — adds colour and mild sweetness)
• 0.5 cup matar (frozen peas) (Straight from the bag)
• 3 tbsp soya sauce (The seasoning base)
• 2 tbsp chilli sauce ya ketchup (Lahori cooks mix both in the rice — it works)
• 1 tsp kali mirch (black pepper) (Freshly ground is noticeably better)
• 5 tbsp tail (oil) (Lahori cooking uses more oil than most — go with it)

Instructions

1. HIGH HEAT PREP: Ensure your wok or karahi is properly heated — 3-4 minutes on maximum heat before adding oil. Prep all ingredients in advance. HINT: The Lahori street-cart secret is the extremely high heat that creates slight charring. Don't be afraid to let the wok get hotter than feels comfortable.
2. FRY GARLIC AND ONION: Add oil to the screaming hot wok. Add garlic, ginger, and onion all at once. Fry aggressively on high heat for 1-2 minutes until the onion is translucent and the garlic is golden. HINT: Lahori fried rice starts with a cooked onion base, which makes it slightly richer and more Punjabi in character than the Karachi street version.
3. ADD VEGETABLES AND CHILLI: Add hari mirch, shimla mirch, and matar. Stir-fry 2 minutes on high heat. HINT: The shimla mirch should be slightly charred at the edges — that's the wok hei you're looking for.
4. SCRAMBLE EGGS: Push vegetables aside. Add beaten eggs. Allow to sit 20 seconds, then scramble into large chunks. Mix partially with the vegetables — you want egg pieces visible throughout.
5. ADD RICE AND SAUCES: Add cold rice and break up any clumps with the back of your spatula. Add soya sauce, chilli sauce, ketchup, and kali mirch. Toss everything on high heat for 3 minutes. HINT: The chilli sauce and ketchup are a Lahori signature — they add a familiar tanginess that makes the dish instantly recognisable.
6. TASTE AND SERVE: Adjust seasonings, scatter spring onion greens, and serve immediately. Lahori fried rice tends to be slightly wetter and more sauced than Karachi style — it should coat the rice generously.