Egg Rice Recipe

Introduction

This flavorful Egg Rice recipe is a quick and satisfying meal perfect for any time of day. Combining fragrant spices with fluffy basmati rice and scrambled eggs, it’s a comforting dish that comes together in just 15 minutes.

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

Instructions

1. Step 1: Heat oil in a large skillet over medium-high heat. Add cumin seeds and let them crackle for 30 seconds. Then add the chopped onion and cook for 3 to 4 minutes until translucent.
2. Step 2: Stir in grated ginger, minced garlic, and the slit green chili. Cook for 1 minute until fragrant.
3. Step 3: Add diced tomato, turmeric powder, red chili powder, and salt. Cook for 2 to 3 minutes until the tomato softens and oil begins to separate.
4. Step 4: Push the mixture aside in the skillet to create an empty space. Pour in the beaten eggs and scramble until just set, about 1 to 2 minutes. Mix the eggs into the spiced vegetable mixture.
5. Step 5: Add the cooked basmati rice and garam masala to the skillet. Break up any clumps with a spoon, then fry for 3 to 4 minutes, letting the rice sit in an even layer for 1 to 2 minutes at a time to develop crisp edges.
6. Step 6: Fold in the chopped fresh cilantro, remove the skillet from heat, and serve immediately with a lemon wedge on the side.

Tips & Variations

• Use day-old cold rice to prevent the dish from becoming mushy and to help create crispy edges while frying.
• Add chopped vegetables like peas or bell peppers to increase the nutritional value and add more texture.
• Adjust the green chili and red chili powder to suit your preferred spice level.
• For a richer flavor, finish with a drizzle of melted butter or ghee before serving.

Storage

Store leftover egg rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or microwave, adding a splash of water if the rice feels dry. Avoid reheating multiple times for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this recipe?

Yes, while basmati rice works best for its aroma and texture, you can use other long-grain rice varieties. Just ensure the rice is cooked and cooled to prevent clumping.

Can I make this recipe vegan?

You can omit the eggs and add extra vegetables or tofu for protein. Alternatively, use a plant-based egg substitute to keep the texture similar.

Egg Rice Recipe

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5 from 147 reviews

A flavorful and easy-to-make Egg Rice recipe that combines fluffy basmati rice with spiced scrambled eggs, aromatic cumin, and fresh cilantro. Perfect for a quick 15-minute meal, this dish offers a delightful mix of textures and tastes, finished with a refreshing lemon wedge for added zest.

• Author: lina
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Egg Mixture

• 4 large eggs, lightly beaten

Rice and Vegetables

• 2 cups cooked basmati rice, cold
• 1 medium onion, finely chopped
• 1 medium tomato, diced small
• 1 inch ginger, grated
• 2 garlic cloves, minced
• 1 green chili, slit lengthwise

Spices and Oils

• 2 tbsp neutral oil
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp garam masala
• ½ tsp salt, plus more to taste

Garnish

• Small handful fresh cilantro, chopped
• Lemon wedge, for serving

Instructions

1. Heat oil and toast cumin seeds: In a large skillet over medium-high heat, heat 2 tablespoons of neutral oil and add 1 teaspoon cumin seeds. Let the seeds crackle for 30 seconds to release their aroma.
2. Sauté onions and aromatics: Add the finely chopped onion and cook for 3 to 4 minutes until translucent. Stir in grated ginger, minced garlic, and slit green chili, cooking for another 1 minute to infuse the flavors.
3. Add tomatoes and spices: Mix in diced tomato, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, and ½ teaspoon salt. Cook for 2 to 3 minutes until the tomatoes soften and the oil begins to separate from the mixture.
4. Scramble the eggs: Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty space and scramble gently until just set, about 1 to 2 minutes. Then mix the eggs with the vegetable mixture thoroughly.
5. Combine rice and finish cooking: Add 2 cups of cold cooked basmati rice along with ½ teaspoon garam masala. Break up clumps of rice and fry for 3 to 4 minutes, occasionally letting the rice sit in an even layer for 1 to 2 minutes at a time to develop crisp edges.
6. Garnish and serve: Fold in the chopped fresh cilantro, remove from heat, and serve the egg rice immediately with a wedge of lemon on the side.

Notes

• Using cold cooked rice helps prevent the rice from becoming mushy and helps in getting crisp edges.
• You can adjust the green chili and red chili powder to your preferred spice level.
• The dish is best served freshly cooked for optimal texture and flavor.
• For a vegetarian version, omit the eggs and add paneer or tofu.
• Fresh lemon juice adds a bright finish and enhances the spices.

Keywords: Egg Rice, Indian Egg Rice, Spiced Egg Rice, Quick Egg Fried Rice, Basmati Rice Recipe