Egg Rice Recipe

Quick meal with leftover rice

I always make extra rice to last me at least two meals. It is in my not-so-bad-carbohydrates list at the moment of writing this recipe. You can make this with freshly prepared rice as well. I have used left-over saffron-coconut rice for this recipe. The ghee-garnish and capsicum add the magic in this recipe.

Ingredients:

1 tsp cumin
2 onions, chopped
1 tbsp ginger-garlic paste
1 tomato, chopped
1/2 green(preferred) or red capsicum, chopped
1 tbsp cumin-coriander powder
1 tsp red chilli powder
1/4 tsp turmeric powder
4 large eggs
1 tbsp + 1 tsp ghee
1 tsp cilantro, chopped
1 pinch pepper powder
salt to taste

Method:

1. In a pan, heat 1 tbsp ghee and add cumin. Fry until nice and crispy.

2. Add onions and sauté until the edges turn crispy and brown.

   

3. Add ginger-garlic paste and fry until fragrant. Add dry spices, tomatoes and capsicum. Cook for 3-4 mins. We want to keep the texture of tomatoes, so keep the tomatoes semi-cooked.

   

4. Break eggs in the pan, add salt and cover and cook for 3 mins, until the egg whites are almost cooked.

   

5. Scramble eggs in the pan and add rice.

   

6. Turn up the heat to high and add cooked rice.

7. Keep stirring for 3-4 mins until rice on the edges of the pan becomes crispy fried.

8. Garnish with cilantro. Serve hot with a heaped tsp of ghee(or more, because why not?).