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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/egg-rice-recipe/