Prepare the egg mixture: Crack 2 raw eggs into a bowl. Add a pinch of salt, a little black pepper powder, and a pinch of garam masala. Whisk well.

Make the scramble: Heat a little oil in a pan. Pour the egg mixture and gently scramble it. Keep the egg pieces slightly large. Remove from the pan and set aside.

Sauté the aromatics: In the same pan, heat a little more oil and add the butter. Let the butter melt completely. Add the cumin seeds and let them sizzle.

Fry the onions: Add the sliced onion and sauté until it turns a light, translucent pink. Do not brown it too much for this Indian style egg rice.

Add the spice paste: Stir in the crushed ginger-garlic-green chilli paste and sauté until the raw smell disappears.

Spice it up: Add half a teaspoon of black pepper powder, half a teaspoon of garam masala, and salt to taste. Mix the spices well on medium heat.

Toss the boiled eggs: Add your sliced boiled eggs and a handful of fresh coriander leaves to the pan. Sauté gently.

Combine the eggs: Bring the cooked scrambled eggs back into the pan and mix everything together for about one minute.

Mix the rice: Squeeze a few drops of lemon juice over the eggs. Add your cooked rice. Gently toss this quick egg fried rice from the bottom up so that the rice grains do not break.

Final touches: Sprinkle the remaining lemon juice, a tiny bit more salt if needed, and extra coriander leaves. Toss for 2 more minutes on medium heat. Serve your delicious egg rice recipe hot!