Step 1

Heat the ghee in a wok over a medium heat.

Step 2

Add the diced onion and cook for 4-6 minutes, stirring often until the onion softens.

Step 3

Add the boiled rice and stir until the rice has heated through.

Step 4

Add the salt, garlic salt, white pepper and stir.

Step 5

Move the rice to one side of the wok and add the egg and soy sauce, stir quickly and often until the egg turns to cooked scrambled egg.

Step 6

Stir in the nigella seeds and heat through for a final minute.

Step 7

Serve topped with fresh coriander (cilantro).