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Don't just throw away the oil after frying Chicken 65! That masala-packed oil is liquid gold. We'll show you how to use it to whip up a super tasty and spicy egg rice in no time.Wondering what to do with the oil left in the pan after frying Chicken 65? Don't just pour it down the sink. That oil is full of flavour from ginger, garlic, garam masala, and chicken juices. Here are 6 simple steps to make a mind-blowing egg rice with it.

The oil from frying chicken already has the essence of chilli, ginger-garlic, and masalas. This means you don't need to add a lot of extra spices. The oil itself gives the rice a natural reddish colour and a fantastic aroma.

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First, heat two teaspoons of the leftover oil in a pan. Then, add finely chopped onions and green chillies. You should sauté the onions until they turn translucent, not golden brown. This gives a nice crunch to the final dish.

Push the onions to one side of the pan. Now, add a little oil in the middle and crack the eggs into it. Once the eggs are half-cooked, start scrambling them lightly. Make sure to keep the pieces a bit large so you can taste the egg properly in the rice.

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For the best egg rice, you should always use cooked and cooled rice. If the rice is hot, it will turn mushy when you stir it. Only fluffy, separated grains will soak up all the masala flavour perfectly.After adding the rice, sprinkle a pinch of pepper powder and finely chopped coriander. You can also add some finely chopped capsicum and a little chicken masala powder. Now, just stir everything on a medium flame for a short while.Once you've mixed all the ingredients, turn the flame to high. Then, stir-fry everything quickly for two minutes. This simple step gives your homemade rice that amazing 'smoky' flavour you get in restaurants. So next time, don't waste that oil—make this awesome egg rice instead!