EGG RICE
A quick, gluten free egg based rice dish that is simply spiced and perfect for weeknight dinners or packed lunches
Servings: 2 people
Calories: 785kcal
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.
Video
Notes
1. Take care to not overcook the eggs.
2. Adjust the quantity of chilies to suit your taste preference.
3. I have used long grained basmati rice for this recipe.