The Memories
While in school, most of my summer vacations were spent in Pune with my grandparents. They were pure vegetarians; even egg was never consumed in the house. Surprisingly, the first time I ate Egg Rice was as a street food in Pune with friends! We were out and had this as a street food for the first time. It was the memory more than the taste that made it worth to go back and recreate this recipe!
Rakesh is a big fan of eggs, in almost any form! Given a choice, we will have eggs for every meal in the house. Eggs are cheap, nutritious, very easy to make and most importantly, very versatile. As a result, they are a great candidate for your go-to meals be it breakfast, lunch or dinner! We always tend to have eggs in the house. Some of our most favorite egg dishes are the french toast, bhurji (scrambled eggs), shakshouka (my version!) and of course, the egg rice!
A simple entree!
In this dish, eggs are scrambled in an onion and tomato mixture. Then, cooked rice is added to the egg mixture and gently mixed to keep the cooked rice grains intact. I have flavored this with the Malvani masala. Feel free to use Garam Masala too. Garnish with fresh cilantro leaves for a fresh flavor and have this rice piping hot for a great experience. This savory rice dish, like the tomato rice, happens to be naturally gluten-free is perfect for weeknight dinners or as leftovers for work/school lunches. This is meant to be a spicy dish to be had by itself. Alter the spicy components to suit your liking.
The Rice
As with other types of rice I prepare, the key to a great egg rice is cooked and cooled rice that does not clump together. How I prepare my rice is usually a three step process as follows:
- I wash the rice three times. This ensures all the extra starch is washed off and the rice does not stick together.
- I boil water and add the washed rice to it. You do not need to measure the water, just ensure that water is at least one inch over the rice. We will be draining the rice so even if the water is more, it is okay. Add a little oil here if you want. Boil the rice for about 15 minutes until cooked.
- I drain the water completely and spread the rice on a flat plate. Let it cool. The rice is then ready to use.
Using day old rice works perfectly fine. I usually prefer using Basmati rice for these types of rice or pulavs. If you already have that handy, this recipe is very quick from the pan to the plate! What is your favorite egg recipe? Do let me know in the comments below! Looking for a vegetarian rice dish? Check out the recipe for Masale Bhaat.
Here is how I make my Egg Rice…
EGG RICE
Ingredients
- 3 tbsp oil
- 2 cloves of garlic minced
- 2 green chilies finely chopped
- 1 medium red onion finely chopped
- 1 small tomato finely chopped
- 1/2 tsp turmeric
- 1 tbsp garam masala
- 4 eggs beaten
- 4 cups Cooked white rice Cooled
- salt to taste
- Fresh cilantro leaves chopped for garnishing
Instructions
- Heat oil in a pan and temper with minced garlic and green chilies. Sauté for a minute until fragrant.
- Add the chopped onion with a little salt, mix well. Cover and cook for 5-7 minutes until the onions are cooked, stirring occasionally.
- Add the chopped tomatoes, mix well. Cover and cook for 5 minutes.
- Add the beaten eggs, keep stirring until the eggs are scrambled, for a couple minutes.
- Add the turmeric and garam masala and mix well.
- Finally, add the rice, season with salt and mix well.
- Garnish with chopped cilantro leaves and serve hot.