Prepare all ingredients, ensuring cooked rice is ready (day-old rice is ideal).

Scramble the eggs: Heat butter in a skillet, add the eggs, salt, and pepper. Whisk until scrambled and set aside.

Heat a wok over medium heat. Add cumin seeds and let them crackle.

Add minced garlic, chopped green chili, and sliced onions. Stir-fry until onions are soft and transparent.

Add chopped fenugreek leaves and cook until softened.

Add the scrambled eggs and stir to combine.

Add cooked rice, salt, and pepper to taste. Stir-fry to combine with methi leaves and eggs.

Stir-fry over medium-high heat for a few minutes, until flavors are blended.

Adjust salt and spice levels to taste.

Stir in chopped coriander leaves.

Serve warm as a complete meal or with a side dish.