Begin by heating oil or ghee in a wide, sturdy pan. A hot surface helps the rice and spices fry evenly, giving you that irresistible aroma.

Toss in your fennel seeds or cumin seeds and let them sizzle for a few seconds. This quick step unlocks a deeper, more robust flavor that sets the stage for the rest of your dish.

Stir in your finely chopped onions, ginger-garlic paste, and curry leaves. Cook them until the onions turn golden, releasing a tempting fragrance. If you like an extra kick, add sliced chilies or a sprinkle of chili powder.

Push the aromatics to one side of the pan. Crack in the eggs, then scramble them gently, allowing the creamy yolks to mix with the sautéed onions and spices. This ensures a protein-packed boost in every bite.

Next, add the cooled or leftover long-grain rice. Stir well to evenly distribute the spices and egg. Keep the heat high, moving everything around quickly so your grains stay fluffy and separate.

Sprinkle in salt, pepper, and any additional seasoning you prefer. If you love an Indo-Chinese twist, drizzle a bit of soy sauce now. Taste along the way, adjusting for heat and salt to match your preference.

Once the rice is heated through and coated with fragrant spices, turn off the heat. Give it a final stir, then step back and admire your creation. You’ll notice a comforting, homemade essence that still channels the epic Chettinad style.