If you're using leftover rice (which is ideal for fried rice), great! If not, cook your basmati rice according to package instructions. For best results, spread the freshly cooked rice on a baking sheet to cool for 10-15 minutes before using it. This helps the grains stay separate when stir-frying.

In a large wok or skillet, heat a tablespoon of sesame oil or ghee over medium heat. Once hot, crack in your eggs and scramble them. Keep the eggs moving gently in the pan until they’re cooked through, then remove them and set aside. This gives you a lovely, fluffy egg texture.

In the same wok or pan, add another drizzle of oil if needed. Toss in the finely minced garlic, ginger, and green chilies. Sauté for 1-2 minutes, just until fragrant and slightly golden. The aromatic base is essential for building the dish’s flavor.

Add your cooled rice to the pan, breaking up any clumps. Stir-fry over medium-high heat for about 2-3 minutes. This is where the magic happens! The rice begins to absorb the flavors from the garlic, ginger, and chilies.

Pour in a tablespoon or two of soy sauce, depending on your taste. Stir well to coat the rice evenly. If you’re adding chili sauce, now’s the time! This is also the moment to add your vegetables, like peas or bell peppers, if you're using them.

Once the rice is well-coated with soy sauce and heated through, add the scrambled eggs back into the wok. Gently fold them into the rice, mixing everything together.

Finally, sprinkle the chopped spring onions and fresh coriander over the top. Give everything one last stir, then serve hot. For extra flavor, drizzle a bit more sesame oil or soy sauce over the top before serving.