Balochi-style Fried Rice with Eggs

Ingredients

In this Balochi adaptation of Khao khai chiao, we incorporate Balochi spices and flavors to create a unique fusion dish. The original Thai dish is typically made with jasmine rice and Thai spices, while the Balochi version uses basmati rice and a blend of Balochi spices such as cumin, coriander, and turmeric. Additionally, saffron is added to give the rice a beautiful golden color and a subtle floral aroma, which is not typically found in the original Thai dish. We alse have the original recipe for Khao khai chiao, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 4 eggs, lightly beaten 4 eggs, lightly beaten
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, bring the water to a boil. Add the saffron threads and let it steep for 5 minutes.
3. 3.
   Add the rinsed basmati rice to the pot and cook until the rice is tender, about 10-12 minutes. Drain the rice and set aside.
4. 4.
   Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
5. 5.
   Add the cumin powder, coriander powder, and turmeric powder to the skillet. Stir well to coat the onions and garlic with the spices.
6. 6.
   Push the onion mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until they are fully cooked.
7. 7.
   Add the cooked rice to the skillet and stir-fry everything together, ensuring that the rice is well coated with the spices and eggs. Season with salt to taste.
8. 8.
   Remove from heat and garnish with fresh cilantro. Serve hot.

Treat your ingredients with care...

• Basmati rice — Rinse the rice well to remove excess starch before cooking to ensure fluffy and separate grains.
• Saffron threads — Soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the rice to enhance their flavor and color.

Tips & Tricks

• For added flavor, you can add a pinch of garam masala or Balochi spice blend to the dish.
• Customize the dish by adding vegetables like peas, carrots, or bell peppers during the stir-frying process.
• Serve the Balochi-style Fried Rice with Eggs with a side of tangy yogurt sauce or raita to balance the flavors.

Serving advice

Serve the Balochi-style Fried Rice with Eggs hot as a main course. It can be enjoyed on its own or paired with a side of yogurt sauce and a fresh salad.

Presentation advice

Garnish the dish with a sprinkle of saffron threads and fresh cilantro to add a pop of color. Serve it in a vibrant Balochi-style bowl or plate to enhance the presentation.