Step 1: Wash the 6 spring onions properly. Chop the white onion bulbs and the green leafy parts separately.

Step 2: In a mixer jar, add 1 small handful of spring onion greens, 1 handful of coriander leaves, and 4 mild green chillies. Grind this into a coarse paste without using any water.

Step 3: Crush 7 to 8 garlic cloves, 0.5 inch ginger, and 2 green chillies in a mortar and pestle. Keep this aside.

Step 4: Heat 2 tablespoons of oil in a pan. Once hot, add 1 tablespoon of butter and let it melt.

Step 5: Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them crackle.

Step 6: Add the curry leaves, 1 pinch of asafoetida, and the freshly crushed ginger-garlic-chilli mixture. Fry for 1 minute on medium heat.

Step 7: Add the chopped white parts of the spring onions. Fry for 1 more minute until they turn slightly soft.

Step 8: Add the prepared green paste from the mixer into the pan. Sauté for 1 minute to remove the raw smell.

Step 9: Now, add the finely chopped green parts of the spring onions. Mix well and cook for 1 minute on low heat.

Step 10: Add salt to taste, 0.5 teaspoon chaat masala, and 0.5 teaspoon crushed black pepper. Mix everything. Remember that your cooked rice might also have salt, so adjust carefully.

Step 11: Add 2 cups of cooked rice to the pan. Gently toss and mix until the rice is completely coated with the green masala.

Step 12: Cook for 2 minutes on low heat. Turn off the flame, and your hot Spring Onion Fried Rice is ready to serve!