• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Egg Rice

  • 1serving

Add to MenuAdd to Calendar

Source: fullmeals.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsNatrium, Fluorine, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooked brown rice, 1 cup.

  2. Medium-size red onions, 2.

  3. Green chilies, 2-3 depending upon preferred heat level.

  4. Whole pepper corns, 1/4 teaspoon. This can be omitted if preparing for kids.

  5. Fennel seeds, 1/2 teaspoon.

  6. Curry leaves, a few leaves.

  7. Chopped cilantro, for garnishing.

  8. Eggs, 3. Substitutes like Egg Beaters also work well here.

  9. Salt as per taste.

  10. Ginger-garlic paste, 1 teaspoon.

Instructions Jump to Ingredients ↑

  1. Slice the onions thinly and slit the green chilies into two.

  2. Heat a pan with a tablespoon of oil.

  3. Add the fennel seeds and peppercorns once the oil is hot and fry them for a few seconds.

  4. Then add the sliced onions and curry leaves and sauté for a few minutes until the onions are tender.

  5. Next add the ginger-garlic paste along with the slit green chilies and salt and keep sautéing under medium flame until everything is well blended.

  6. Break in the eggs now and scramble the eggs until the eggs are cooked.

  7. Once the eggs are cooked, add the cooked rice, mix everything well, and let it sit under low flame for 5 minutes.

  8. Garnish with chopped cilantro and serve hot with any spicy side dish.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback