Saute Aromatics: Heat 2 tablespoons of oil in a large kadai or wok on medium-high heat. Add the minced garlic. Stir for about 30 seconds until the garlic is fragrant and turns a light golden color. Ensure not to burn the garlic as this will make the dish taste bitter.
Add Vegetables: Add the sliced onion, chopped capsicum, and carrots to the pan. Stir-fry the vegetables on medium heat for about 5 minutes. You want the carrots to soften slightly, but the capsicum and onions should retain a slight crunch. Tip: Sautéing on medium-high heat helps develop flavor and keeps the veggies crisp rather than steaming them. Create Scrambled Eggs: Push the vegetables to the outer edges of the pan, making a well in the center. Pour the beaten eggs directly into this center space. Let them sit for a few seconds to set slightly, then using a firm stirring motion, scramble the eggs until they are cooked but still soft and slightly moist. Once they are mostly cooked, mix them thoroughly with the sautéed vegetables on the sides of the pan.
Toss Rice and Seasoning: Break up any large clumps in your leftover white rice. Add the rice and 2 tablespoons of black pepper into the pan. Using a large spatula, toss and fold everything together over high heat. Continue stir-frying for 2-3 minutes until the rice is heated through and evenly coated with the eggs, vegetables, and peppery seasoning.
Final Adjustments: Taste and add salt as needed. Turn off the heat. Give everything one last mix.
Serve: Transfer the finished Muttai Sadam to a serving bowl. Serve immediately, enjoying the simple, fresh flavors.
