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Egg Rice Recipes Indian

Egg Rice Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 438
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, lightly beaten
  • 2 cups cooked basmati rice, cold
  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 medium tomato, diced small
  • 1 inch ginger, grated
  • 2 garlic cloves, minced
  • 1 green chili, slit lengthwise
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp garam masala
  • ½ tsp salt, plus more to taste
  • Small handful fresh cilantro, chopped
  • Lemon wedge, for serving

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add cumin seeds, let them crackle for 30 seconds, then cook onion 3 to 4 minutes until translucent. Stir in ginger, garlic, and green chili, and cook 1 minute.
  2. Add tomato, turmeric, red chili powder, and salt. Cook 2 to 3 minutes until tomato softens and oil separates.
  3. Push the mixture aside, pour eggs into the empty space, and scramble until just set, 1 to 2 minutes. Mix everything together.
  4. Add rice and garam masala, break up clumps, and fry 3 to 4 minutes, letting it sit in an even layer for 1 to 2 minutes at a time to get crisp edges. Fold in cilantro, remove from heat, and serve immediately with a lemon wedge.

Notes

If you only have freshly cooked rice, spread it on a large plate and let it cool for at least 15 minutes before frying, otherwise the grains will clump and turn soft.