Indian Fried Rice with Egg

Instructions:

1. Gently break up any large clumps in the chilled basmati rice with your fingers to ensure grains remain individual.
2. Heat 1 tbsp neutral oil in a wok over medium-high heat; pour in the beaten eggs and scramble quickly until just set, then remove from the pan and set aside.
3. In the same wok, melt 2 tbsp ghee. Add mustard seeds and once they begin to pop, add cumin seeds, curry leaves, and peanuts, stirring for 30 seconds until the nuts are golden.
4. Add the diced onion and ginger-garlic paste to the wok and sauté until the onions become translucent.
5. Toss in the diced carrots and green peas, cooking for 3-4 minutes until tender-crisp.
6. Lower the heat slightly and stir in the turmeric powder, Kashmiri red chili powder, and garam masala, coating the vegetables in the oil.
7. Increase the heat to high; add the chilled rice and the cooked scrambled eggs.
8. Toss vigorously for 3-5 minutes until every grain is coated in the masala and the rice begins to toast with a crisp exterior.
9. Stir in the salt and chopped fresh cilantro, then remove from heat immediately.