Steps
1. Heat oil in a pan over medium heat and add cumin seeds. Let them splutter.
2. Add finely chopped onions and sauté until they become translucent.
3. Stir in the grated ginger and cook for another minute until fragrant.
4. Push the onion-ginger mixture to one side of the pan and crack the egg into the other side. Scramble the egg until cooked through.
5. Add the cooked rice and salt to the pan, mixing everything together thoroughly. Stir-fry for about 3-4 minutes.
6. Garnish with fresh coriander if desired and serve hot.