Egg rice is a one-pot delicious, healthy, lunchbox option. It is easy to make and easy to carry for lunch. We all know that the egg is a superfood and it makes everything taste delicious.
We can make egg rice in many different ways. In our website, we already have egg and carrot rice recipe. This particular egg rice version is made with garam masala. Please make this egg rice with my homemade garam masala. Check out the recipe for homemade garam masala.
You may also like other egg recipes like egg pepper fry, Karandi Omelette, spicy egg sandwich,egg dosa recipe. Check out the other rice recipes like Pepper rice, Mexican rice recipe, verkadalai sadam, gobi fried rice, Murungai paruppu sadam,thakkali sadam,thakkali biryani,veg biryani.
I usually serve the egg rice with Kovakkai poriyal. Check out the Kovakkai poriyal recipe here.
Check out my favorite products here.
Ingredients:
- 1/4 cup of oil
- 3- large eggs
- 1 – large onion (about 200 grams)
- 1- medium tomato(about 100 grams)(Bangalore/Roma)
- 2- green chili chopped
- 1/4 tsp of fennel seeds
- 1/2 tsp of ginger and garlic paste
- 5- curry leaves
- 1/2 tsp of chili powder
- 1 to 1.25 tsp of salt
- 4 to 5 cups of cooked Basmati rice
- 1/4 tsp of turmeric powder
- 1/8 to 1/4 tsp of homemade garam Masala
Procedure:
- In a flat and wide pan heat required oil and, when the oil is hot, add fennel seeds, green chili and, fry for a second and then, add the curry leaves.
- Add in the onion and fry till golden. Saute the ginger and garlic paste for a minute followed by the tomatoes until mushy. While sauteing the tomato, season the masala with some salt.
- Season the onion tomato with chili powder,garam Masala, and turmeric powder then, mix well for a second.
- Break the eggs into the masala and let it cook for 2 seconds. Then, first, break the egg yolks and slowly mix the egg with masala until the egg is well cooked.
- Once the egg is completely cooked, turn off the stove. Add in the cooked basmati rice and gently mix the rice with egg masala. While mixing the rice, taste the rice and then adjust the salt level accordingly.
Serve the muttai sadam with kovakkai poriyal/raita/chips
