Egg Bhurji is an Indianised Scrambled Egg converted to suit the Indian Palate. What makes it different and unique is the addition of Spices. Onion and simple spices transform this plain scrambled eggs into a spicy side dish in a matter of minutes. Egg Bhurji is an easy to make spicy and flavourful Scrambled Eggs recipe which is quite famous as a Street Food. A quick fix fast food served in to-go along with slices of Bread or Chapatis. An egg is a versatile ingredient and a rescuer in a kitchen.
During our childhood, with working Mom, I & my brother usually ended up with some kind of quick-fix egg recipes for dinner. Maybe as an Egg Omelette, simple Egg Bhurji(We call it Mutta Chikki) with variations like spicing it up with Green Chillies or Red Chilli Powder and sometimes we add Spring Onions or Tomatoes for a variation in the recipe etc., & etc., We even came up with our version of soft-centred Egg Omelette and called it Kola-kola which is exactly a version called Kalakki(famous Madurai style Street Food). Eventually, we ended up with quite a number of quick-fix Egg Recipes.
This Scrambled Egg/Egg Bhurji recipe comes handy for working folks who want to make something quick, healthy and delicious for their breakfast or for their kids' lunch box. This one is the best try for beginners venturing into cooking or students/bachelors living outside their homes. One of the best dish ever which is hassle-free and can be prepared with minimal ingredients. Above all combine it up with few Slices of Bread or Chapati for a complete meal. Goes well with Rice too. In this Egg Bhurji Recipe, I have scrambled the Eggs with Onions, Turmeric Powder, Red Chilli Powder and Curry Masala(Mutton Masala). You can also add some tomatoes while sauteeing or substitute Red Chilli Powder with finely chopped Green Chillies. You can also be easy with the Masala - use Garam Masala/Curry Masala/Mutton Masala... Anything which fancies you. If you do not have any simply prepare it with Onions and Green Chillies. The options are to go along with your whims and fancies... or cook with what ingredients you readily have.
Can also add finely chopped Tomatoes and saute it well before adding Eggs.
The idea of breaking the eggs one by one in a small bowl and then combining it in a bowl is, by any chance one of the Eggs turns out to be bad, then the entire bowl gets wasted.
So I usually do this way while using up more than one egg in a recipe.
Also beating the eggs along with salt before scrambling it helps you to yield perfectly scrambled eggs.
I like to scramble it up into tiny pieces and well cooked.
All the way while cooking Egg Bhurji I keep the flame at medium-low.
This way it doesn't smell "eggy" when packed in Lunch Boxes.
Cook the Egg Bhurji to your preferred consistency.
SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH
Taugeh - Moong Bean Sprout is a versatile and one of the most commonly used ingredients in South East Asian Cooking. Scrambled Eggs with Bean Sprouts is a simple stir fry prepared by combining Eggs & Bean Sprouts/Taugeh. A quick & easy recipe and above all it is also nutritious. Bean Sprouts/Taugeh is considered as a superfood that is good for health. Raw Taugeh is full of nutritional value. It contains Vitamins A, C, E, K, and Folate in addition to an assortment of Minerals including Calcium, Magnesium, Phosphorus, Potassium & Manganese.
The best way to eat the freshly sprouted Taugeh is to eat them raw. Cooked Taugeh lose quite a bit of the nutritional values as well as all the enzymes. So the best way is to use it is as a garnish over hot dishes. I usually stir-in the Taugeh at the final stage while adding it into Singapore Mee/ Mee Goreng Recipes. While preparing a Stir-fry with Bean Sprouts/Taugeh cook on high heat for a brief period.
In this recipe too, I have scrambled the Eggs along with mild seasonings until cooked. Then finally I have added these Bean Sprouts & have cooked on a high flame for a minute. This way Taugeh/Bean Sprouts tend to retain its crunchiness, texture and nutritional value. These wonderful power-packed Bean sprouts, take centre stage in this quick, flavour-filled stir-fry. The addition of just a few ingredients over high heat brings out its sweet succulence making the dish a tasty indulgence.
Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
Allow it to drain in a Colander.
Heat Oil in a pan over a high flame.
Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
Pour it into the Pan & Scramble it on a medium flame until cooked.
Season it up with Light Soy Sauce and give a quick stir.
Add Taugeh/Moong Bean Sprouts along with a pinch of Sugar and give a quick stir.
Cook this on a high flame for a minute.
Immediately switch off the flame.
Serve Scrambled Eggs with Bean Sprouts/Taugeh Telur Goreng immediately.
NOTES:
Scramble the Eggs and then finally add Bean Sprouts/Taugeh.
Cook the Bean Sprouts/Taugeh over a high flame for a brief period.
Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
Adding Bird's-eye Chilly is purely optional.
If you want a less spicy version, add Pepper Powder instead of Chillies.
I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.
CAULIFLOWER & EGG STIR FRY
Cauliflower & Egg stir-fry recipe is from my Mother's repertoire. Egg is one common ingredients in my Mom's kitchen and not a day goes without eggs. Eggs turn out to be versatile and comes out in different versions & styles each day. When we get bored with Egg Bhurji or Omelettes, she cooks up Eggs with Cauliflowers, Beans or Cabbage. This was one frequented side dish I have taken in my Lunch Box, and so I have fond memories of her versions of Omelette with grated coconuts and Veggie & egg stir fries.
Egg Bhurji is an Indianised Scrambled Egg converted to suit the
Indian Palate. What makes it different and unique is the addition of
Spices. This recipe is similar to an Egg Bhurji with just an addition of finely chopped Cauliflowers along with it. Maybe we can all it as Cauliflower Egg Bhurji too. This quick fix recipe goes well with both Roti & Rice.
Cauliflower & Egg Stir fry recipe comes handy for working folks who want to make something quick, healthy and delicious for their breakfast or for their kids' lunch box.
This one is the best try for beginners venturing into cooking or
students/bachelors living outside their homes. One of the best dish ever
which is hassle-free and can be prepared with minimal ingredients.
Above all, combine it up with few Slices of Bread or Chapati for a
complete meal. Goes well with Rice too.
In this Cauliflower & Egg Stir Fry
Recipe, I have cooked Cauliflowers & then scrambled the Eggs with Onions, Turmeric Powder, Red
Chilli Powder and Curry Masala(Mutton Masala). You can also add some
tomatoes while sautéing or substitute Red Chilli Powder with finely
chopped Green Chillies. You can also be easy with the Masala - use
Garam Masala/Curry Masala/Mutton Masala... Anything which fancies you.
If you do not have any, simply prepare it with Onions and Green
Chillies and finish off the dish with a sprinkle of Black Pepper Powder. The options are to go along with your whims and fancies... or
cook with what ingredients you readily have.
The idea of breaking the eggs one by one in a small bowl and then
combining it in a bowl is, by any chance one of the Eggs turns out to be
bad, then the entire bowl gets wasted.
So I usually do this way while using up more than one egg in a recipe.
Also, beating the eggs along with salt before scrambling it helps you to yield perfectly scrambled eggs.
I like to scramble it up into tiny pieces and well cooked.
All the way while cooking I keep the flame at medium-low.
This way it doesn't smell "eggy" when packed in Lunch Boxes.
Can cook the same recipe with finely chopped Beans/Cabbage instead of Cauliflower.
CHICKEN IN SCRAMBLED EGG GRAVY
Parottas taste best along with spicy Vegetarian or Non-Vegetarian curries. Mutton or Chicken Chalna/Saalna is the best combination served mostly in restaurants. For a vegetarian combo Vegetable Kuruma suits the best along with Parottas. But according to all of us at home, if it's Parotta - it would be Coimbatore famous - Burma Bhai's Parotta and his one and only Egg Masala. It's a gravy where eggs are mixed into it. He has two variations one just the Egg Masala, the other one is the same Egg Masala with Chicken in it.
I came along with this recipe in a cooking show of late Chef Jacob Sahaya Kumar Aruni and it was called 'Tomato Vattichathu'. When I tried it out I realized that it tasted more similar to Burma Bhai's Egg Masala, an Instant Chicken Gravy with scrambled eggs in it. I have tried to replicate the curry with few changes. More than anybody else it was my husband who was thrilled by the recipe. Whenever his craving for Burma Bhai's Parotta and Egg Masala hits, he would ask me to prepare this Gravy.
This is a simple gravy which can be cooked within minutes. This subtly spiced gravy tastes great with Parottas, Chapati or any other Roti Varieties. Serve this gravy hot and reheating wouldn't be a good idea. So prepare what's necessary for a serving.
Grind the Coconut Paste with less water into a fine and thick paste.
Slow cooking the masala on a very low flame enhances the flavour.
When eggs are added into the masala it tends to give out some water.
If preferred can add more eggs.
Make sure it's scrambled finely on a low flame for 3-5 minutes.
This is to ensure that any water in the masala is well absorbed and there is no raw flavour of the egg in the Gravy.
This Gravy can be cooked without Chicken too.
Adjust the amount of spices to your preference.
Serve Chicken in Scrambled Egg Gravy hot and reheating wouldn't be a good idea.
So prepare what's necessary for a serving.
STIR-FRIED LONG BEANS WITH EGG
Stir-fried Long Beans with Egg is a quick-fix recipe with minimal ingredients. This is a common stir-fry recipe prepared with Garlic & Light Soy Sauce and can be cooked with various vegetables using the same method. The addition of Eggs along with the Vegetable makes this stir-fry extra special. When perfectly cooked Long Beans taste Sweet & Crunchy. This is a simple traditional Chinese style home-cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia. More or less I get acquainted with these dishes when I dine out & always make sure to try the recipe sooner or later at home. When the ingredients become predictable, the job gets easier. It’s all about having a different culture’s cuisine as often as possible.
And my daughter getting easy with her choosy Vegetable eating mood when I cook in such a manner makes me cook such stir-fries as often as possible. Spice is definitely something I do not hold back on, as my husband is a person who calibrates a dish with its spiciness. At least a mild note of spiciness would be appreciated in such dishes and this Long Bean Stir-fry is no excuse. In this Stir-fry recipe, I have cooked Long Beans & eggs along with Garlic in Light Soy Sauce with a mild note of Spiciness from Bird's eye Chilli. For a mildly sweet note can add a dash of ABC Sauce(Kicap Manis) too, but it makes the dish slightly darker. I usually cook Long Beans on a high flame for few minutes until they turn Crunchy & Tender.
Clean, snap-off the ends, wash and cut the Long Beans into 4-5 Cm Long Pieces.
Allow it to drain in a Colander.
Heat Oil in a pan over a high flame.
Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
Add the Long Beans along with a dash of Salt & a pinch of Sugar, give a quick stir.
Cook this on a high flame for a minute.
Meanwhile, Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
Push the Long Beans to one side of the pan.
Pour the beaten Egg into the Pan & Scramble it on a medium flame until cooked.
Now mix both the Long Beans and the scrambled Eggs.
Season it up with Light Soy Sauce and give a quick stir.
Immediately switch off the flame.
Serve Stir-fried Long Beans with Eggs hot with steam cooked White Rice/Jasmine Rice.
NOTES:
Cook the Long Beans over a high flame for a brief period.
Cooking on a high flame yields crunchy and sweet-tasting Long Beans.
Long Beans should not be overcooked or turn soggy.
Pushing off the cooked Long Beans to one side of the pan and then pour the Eggs & scramble it up.
This way the eggs can be scrambled well until cooked and doesn't get coated to the Long Beans.
If you pour the eggs over to the Long Beans, it gets coated to the Beans and doesn't get cooked well, which may result in an eggy smelling stir fry.
Adding Bird's-eye Chilly is purely optional.
If you want a less spicy version, add Pepper Powder instead of Chillies.
I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.
Malaysian Spicy Egg Scramble with Ikan Bilis
Spicy Malaysian Dried Anchovy Egg Scramble: A Local Kitchen Secret
If you are looking for a quick side dish for breakfast or a lunch with a proper kick, this Malaysian Ikan Bilis Telur is exactly what you need. It is a brilliant, budget friendly way to turn humble eggs and pantry staples into a tasty savoury side dish in under twenty minutes. By pairing soft eggs with crispy, salty Malaysian anchovies and fiery bird's eye chillies, you get a simple dish that is absolutely packed with flavour. It is incredibly easy to put together and easily customisable to suit your own tolerance for heat.
If you love a good egg scramble but want something with a bit more depth and crunch, this local Malaysian creation is about to become your new favourite. It takes everyday ingredients like onions and turmeric and gives them a fantastic lift with the addition of crispy ikan bilis (dried anchovies).
The contrast between the soft eggs and the crunchy little fish is brilliant. It is quick, bold, and tastes wonderful with hot rice or a slice of buttered toast.
History and Origin
This dish is a lovely example of how different cultures blend in a Malaysian kitchen. While cooking eggs with onions and chillies is familiar to anyone who loves Indian home cooking, throwing fried local anchovies into the mix is a distinctly Malaysian touch.
In this part of the world, ikan bilis are an absolute staple, most famous for giving Nasi Lemak its signature savoury crunch. This particular scramble is a quiet favourite tucked away in local Malaysian-Indian homes.
While some local variations across the country might use a spoonful of sambal paste as the base, this version keeps things simply straightforward. It relies on hot oil, red onions, and fresh chillies to enhance the natural flavours.
Spicy Malaysian Ikan Bilis Telur: Quick Dried Anchovy Egg Scramble
My Nostalgia and Memory
When my husband and I first moved to Malaysia, our culinary bravery was close to zero. We were sceptical about the local food, and whenever friends invited us to seafood hubs or local restaurants, it felt more like an evening of polite endurance than a treat.
We became experts at staging a little performance: smiling through the meal, pretending we were having the time of our lives, then quietly slipping back home to cook a proper comfort meal in our own kitchen.
Eventually, my husband took matters into his own hands and became our official food scout. He would memorise the names of dishes during his office lunches or client meetings, and on the weekend, he would confidently take us out to try his discoveries.
Want to explore another brilliant Malaysian favourite? Check out my step-by-step guide on making an authentic Sambal Tumis right at home!
Through this weekend routine, our hesitation completely vanished, and we fell head over heels for the local cuisine. Living here for eighteen long years has completely changed our pantry and how we cook.
This recipe came home with my husband after one of his weekend gatherings with his office mates. A neighbour had whipped it up to go with a few drinks, and the very next day, he was in our kitchen determined to try making it himself.
Now, I have to confess that I am really not a fan of ikan bilis myself, so I happily leave the eating of this one to the rest of the house. But my husband and daughter absolutely adore it, and it has been a regular fixture on our table ever since.
Why You Will Love This Recipe
Great Texture: The combination of soft, seasoned eggs and crispy, salty anchovies is incredibly satisfying to eat.
Incredibly Fast: Made entirely with everyday ingredients, this whole meal comes together in just about 15–20 minutes.
Authentic Home Cooking: It is a genuine piece of Malaysian home style that you rarely find in standard cookbooks.
Recipe Overview
Cuisine: Malaysian-Indian Fusion
Recipe Type: Breakfast, Side Dish, Quick Snack
Yields: 1 Medium Plate
Servings: 2–3 Portions
Difficulty: Easy / Beginner-Friendly
Author:SM @ Essence of Life - Food
Time Estimate
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Soaking Time: 5 Minutes (for prepping the anchovies)
Total Time: 25 Minutes
How to Cook Spicy Malaysian Dried Anchovy Egg Scramble: Step-by-Step Guide
How to Cook Egg Scramble with Dried Anchovies
Ingredient List
For the Anchovy Base:
½ cup Ikan Bilis (dried Malaysian anchovies, rinsed and dried well)
3 tbsp Vegetable oil (for shallow frying)
For the Egg Scramble:
4 large Eggs (whisked lightly with a tiny pinch of salt)
1 large Red onion (cut into rough 1cm square pieces)
3 small Bird's eye chillies (sliced; use a mix of red and green for colour)
¼ tsp Turmeric powder
½ tsp Salt (adjust to taste, but go easy as the fish are already salty)
1 tbsp Fresh coriander leaves (finely chopped, optional for garnish)
Method - Detailed Cooking Instructions
Step 1: Fry the Ikan Bilis
Soak the dried anchovies in lukewarm water for five minutes, then clean them by pinching off the heads and discarding the dark bits inside.
Rinse them thoroughly in cold water, then pat them completely dry with a kitchen towel so they do not splatter in the pan.
Heat the vegetable oil in a pan over medium heat, add the anchovies, and fry for three to four minutes until they turn golden brown and completely crisp.
Remove them with a slotted spoon, drain on a paper towel, and set them aside.
Pro Tip: Do not throw away that frying oil! It is now packed with the savoury flavour of the anchovies, and using it to cook the rest of the dish makes all the difference.
Step 2: Sauté the Aromatics
Leave about two tablespoons of the anchovy-infused oil in the pan over medium heat.
Toss in the roughly chopped red onions and sliced bird's eye chillies, cooking them until the onions turn translucent but still have a bit of bite.
Add the turmeric powder and give everything a quick stir for about ten seconds to clear the raw spice smell.
Step 3: Scramble and Finish
Lower the heat, pour in the whisked eggs, and let them sit for just a few seconds to start setting. Stir gently to form soft, scrambled folds rather than a dry mince.
Taste and add salt as needed, keeping the eggs moving until they are just cooked through.
Add the crispy fried anchovies back into the pan, give it one quick turn to mix them in, and take it off the fire immediately.
Garnish with the fresh coriander over the top if you are using it, and serve straight away.
Pro Tips and Notes
Do Not Chop the Onions Too Fine: Cutting the onions into slightly larger, one-centimetre squares gives you a nice, juicy sweetness and crunchiness that balances the salty fish perfectly.
Watch the Salt: Dried anchovies carry a lot of native saltiness. Be very careful when salting your eggs early on, otherwise the final dish will end up too salty once the fish goes back in.
Add the Fish at the Very End: To keep that lovely crispiness, never let the fried anchovies sit in the damp eggs for too long. Mix them in right before you plate it up.
Serving Suggestions
This scramble needs to be served hot right off the stove. It is fantastic served alongside a big bowl of plain jasmine rice and a simple Dal for lunch, or stuffed between two heavily buttered slices of white toast for a breakfast sandwich.
Telur Hancur dengan Ikan Bilis
Storage Suggestions
Best Eaten Fresh: This scramble is at its absolute best straight off the stove, while the anchovies are still crisp, so cook only what you plan to finish in one sitting.
Refrigeration: If leftovers are unavoidable, store them in an airtight container in the fridge for up to two days.
Reheating: Warm gently in a dry frying pan over low heat. The anchovies will lose some crunch during storage, but the savoury flavour will still be excellent.
FAQ
Can I use any dried anchovies if I cannot find Malaysian ikan bilis?
Yes, any small dried anchovies from an Asian or international grocer will do nicely, as long as you clean them well and fry them until crisp.
How can I tone down the heat without losing the flavour?
Simply slice the bird's eye chillies open and scrape out the seeds before frying, or use standard, milder green chillies instead.
Can I substitute the fresh chillies and onions with traditional Malaysian sambal?
Absolutely. If you have ready-made sambal tumis in your fridge, you can skip the turmeric and fresh chillies entirely, sauté a tablespoon of the sambal with the onions, and then proceed with scrambling your eggs.
Why did my anchovies turn out chewy instead of crunchy?
This usually happens if the fish were still a bit damp when you put them in the oil, or if your pan wasn't hot enough. Make sure they are completely dry before frying.
Is this Malaysian egg scramble gluten-free and dairy-free?
Yes, this recipe is naturally gluten-free and dairy-free, making it an excellent high-protein meal for anyone with those dietary restrictions.
Recipes You Might Like
Potato and Ikan Bilis Sambal — A classic Malaysian side dish that pairs crispy potatoes and anchovies in a rich chilli paste.
Petai Fried Rice — A pungent and authentic Malaysian fried rice with stinky beans and local aromatics.
Nasi Lemak — Malaysia's beloved coconut rice, served the traditional way with all its classic accompaniments.
A Simple & Easy Egg Recipe
And there you have it: a simple, rustic piece of our Malaysian kitchen history that has become an absolute staple for my family. It is funny how the very flavours we used to run away from are now the ones we look forward to.
Give this straightforward scramble a go, and I hope it brings a lovely bit of warmth to your table!
EGG MASALA
Eggs are a great source of Protein and all the more Egg according to me is a versatile cooking ingredient ever. Equally, delicious and nutritious. It suits into anything from a basic egg preparation like scrambled, poached, omelette and fried eggs. I love Eggs in any form and it is one ingredient which comes to rescue. It would wonderfully fit into any dish it is added into.
Though cooking an egg needs perfection so that to retain the taste and nutrition. Once it is done, the rest of the job gets easier. Egg Masala is an easy dish prepared with Boiled Eggs in a spicy Masala. This is more or less my version of a recipe which popped in while packing lunch boxes for kids. This recipe goes well with Chapathis, Rotis, Parathas, Appam, Idiyappam etc., Suits well with rice dishes or steamed rice too.
Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3 - 4
Author - SM
Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes
Perfectly boiled eggs retain taste and nutrition. Over-cooked eggs tend to lose the nutrition whereas under-cooked eggs can spoil the taste of the dish. If we consider some simple steps, it is easy to get perfectly boiled eggs every time.
Method :
Pour water into the pot and add eggs into it.
Switch on the flame and allow it to boil.
Once the water boils, cover the pot, lower the flame and let it cook for another 15 minutes.
Switch off the flame and allow it to cool.
Peel the eggs, when it has completely cooled.
Alternatively can leave the eggs in a bowl of Ice Water for 5 minutes.
Allow it to cool down before slicing it with a sharp knife.
Notes :
It is easy to peel the eggs when it has cooled.
To ensure perfectly sliced eggs, slice them when they have cooled down.
Stir the pot occasionally, while boiling the eggs, this is to ensure that the yolk remains intact at the centre.
EGG FRIED RICE
This Egg Fried Rice Recipe is a quick & easy version of Fried Rice prepared with just Rice & Eggs flavoured with simple seasonings and garnished with Spring Onions. This is one of the most frequented dishes at home when I cook something which my kids do not prefer to eat. A quick fix for lunch/dinner which is deceptively simple that you can get it done within minutes. Fry few Nuggets and there you go with a complete Lunch Menu within no time.
What you would need for this Egg Fried Rice is some amount of pre-cooked Rice. Any long-grained rice or Raw Rice suits well for the recipe, but I prefer and have used freshly cooked Fragrant Rice for this Egg Fried Rice. A day-old refrigerated rice works best for Fried Rice recipes, but there is no harm in using freshly cooked Rice too. If you are planning to use freshly cooked rice, then make sure to cook it along with less water than you would normally use. But when you are cooking for Fried Rice make sure the cooked rice is not mushy or wet.
I have added just Eggs in this Egg Fried Rice. I mildly season the Eggs with Salt, Light Soy Sauce, Turmeric Powder and Pepper and then scramble it up until cooked in this Egg Fried Rice Recipe. And while scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces. You can be easy with the additions you want to add into your Fried Rice. Add a few Vegetables or Chicken Chunks, Shrimps/Prawns, even Sausages/Bacon cut into small pieces works well for Fried Rice Recipes.
Right from the basic Nasi Goreng/Fried Rice prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce, you can see a wide range of Fried Rice Recipes with quite a number of variations. It can vary with the seasonings and with various additions of ingredients like Shrimps/Prawns, Chicken, Meat, Seafood, Egg, Vegetables, Mushrooms etc., & etc.,
Spicy local versions called Sambal Fried Rice prepared with Sambal Paste. An exotic version of Fried Rice cooked along with Stinky Beans(Petai) called Petai Fried Rice are simple and exotic twists given to fancy your simple Fried Rice Recipes. Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Fried Rice are few other delicacies from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre. Another aromatic Japanese Garlic Fried Rice/Chahan prepared with fried Garlic slices is yet another Japanese version of Fried Rice.
Cook the Fragrant Rice as per instruction and allow it cool.
Crack open the Eggs, season it with the ingredients mentioned under " to beat the Eggs".
Whisk the Eggs until well combined.
Heat 2 Tspn of Oil in a large pan, scramble the Eggs.
Remove it from the pan and keep it aside.
Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent.
Add Light Soy Sauce and Kicap Manis and give a quick stir.
Add cooked Fragrant Rice, along with Salt and a pinch of Sugar.
Drizzle Rice Wine Vinegar over the rice.
Mix it well until every grain is well coated with the sauces.
Stir in Scrambled Eggs to the rice.
Fry the rice on a high flame for few minutes or until the rice is dry.
Switch off the flame.
Garnish Egg Fried Rice with Spring Onions.
Serve Egg Fried Rice hot with any dips, sauces or side dishes of your choice.
NOTES :
Any fragrant/ long-grained/raw rice variety can be used for the recipe.
Use a day old cooked rice for best results. Obviously, keep it refrigerated.
Adjust the number of Chillies to suit your spice level.
Can add any vegetable of your choice in this Egg Fried Rice.
Can also add Shrimps/Prawns, Chicken Pieces, Fish, Fish Cakes, Crab Cakes or any other addons of your choice.
While scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.
SPICY SNAKE GOURD & EGG STIR FRY
Malaysian Curry Houses or Mamak restaurants flaunt a wide variety of dishes. I love to have lunch in these restaurants especially, for the wide range of Veggies, a local lingo used for Stir-fries & Poriyals. The curries, gravies, fries with chicken, mutton, beef, egg, fish, squid, prawns, tofu, salted eggs & a whole lot of dishes with veggies. All these dishes would be lined up in serving trays & displayed within a glass case, from which we can choose our preferred curries & side dishes which would be served into our plate. I would mostly end up with more Veggies in my plate rather than any non-vegetarian side dishes. And mainly I would be sure to take a serving of deep-fried bitter gourds.
Well, this spicy Snake Gourd & Egg Stir Fry is one dish I got into my cooking repertoire. Inspired & replicated from the lunch arenas in Malaysian Curry Houses. This recipe was a different version, from what I had eaten before. A spicy stir fry made with Snake Gourds cut differently into a U shape or can we say C Shaped? We can find two versions of the same, sometimes without Eggs in it. This dish can be found in almost all Indian Curry Houses and Mamak Shops in Malaysia.
Though an Indian dish prepared to suit the local palate has given this dish a new dimension. This recipe is a spicy and dry version compared to the ones available in eateries. This spicy stir-fry goes well with Fragrant Rice or Fried Rice. It can also be eaten as a side dish along with rice and curry.
Trim both the ends and Scrape the whitish layer on the Snake Gourd with a knife.
Cut it into two halves lengthwise and scoop out the white pulp with seeds.
Cut Snake Gourd into 4-5mm thick strips and leave it aside.
Soak Dried Red Chillies in hot water for 10 minutes.
Grind it along with other ingredients mentioned under 'for the Spice Paste' into a fine paste.
Heat oil in a pan and saute the Spice Paste on a low flame until oil separates from the mix and it turns aromatic for about 5-7 minutes.
Add Snake Gourd, Salt and Sugar to the spice paste and mix well.
At this stage, sprinkle some water if necessary.
Saute it until the vegetable is cooked, and spice paste turns fragrant & dry.
Meanwhile, Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
Push the Snake Gourd to one side of the pan.
Pour the beaten egg into the Pan & Scramble it on a medium flame until cooked.
Now mix both the Snake Gourd and the scrambled eggs.
Serve it along with Fragrant Rice or any other dish of your choice.
SPICY SNAKE GOURD & EGG STIR FRY
NOTES:
Adjust the amount of Dry Chillies and Red Bird's Eye Chillies to suit your spice level.
Adding sugar is optional, but it helps to retain the colour of the vegetable.
Can add Turmeric powder instead of Fresh Turmeric.
Do not overcook the Snake Gourd.
Cooking on a high flame yields crunchy and sweet-tasting Snake Gourd.
Snake Gourd should not be overcooked or turn soggy.
Pushing off the cooked Snake Gourds to one side of the pan and then pour the Eggs & scramble it up.
This way, the eggs can be scrambled well until cooked and doesn't get coated to the Snake Gourd.
If you pour the eggs over to the Snake Gourd, it gets coated to the vegetable and doesn't get cooked well, which may result in an eggy smelling stir fry.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
