Egg Rice

A kind of egg fried rice, but I prefer to use steamed rice. A good and filling tummy in the afternoon lunch menu. This recipe is from my mother. She makes it really well, which my friends love to eat every time during my school and college days. Now I'm so happy that my kids and hubby love to eat them and get delighted to know that they are going to have egg rice as their lunch.. Simple and easy for lunch pack. A good party platter too.

Ingredients:

Steamed rice - 3 cups
Egg - 3-4 nos.
Onion - 1/2 cup,  Finely chopped
Curry leaves - 1 stem
Gree chillies - 4 nos. (Up to your taste)
Ginger - 3 tsp, Finely chopped
Oil - 4 tsp
Cinnamon sticks - few
Cloves - 3 nos
Fennel seeds - 1 tsp
Bay leaves - 1 big (Optional)
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Cumin seeds - 2 tsp
Cilantro - garnishing
Salt -2 tsp( to taste)

Procedure:

• Cool down the steamed rice in a wide mixing pan.

 

• In a saute pan, heat oil, add garam masala (cinnamon, clove, bay leaf, fennel seed) stuffs. Also sputter mustard seeds, urad dhal and cumin seeds.

• Add onion, ginger, green chillies, curry leaves. Saute well.
• Crack eggs and add them in the saute pan. Add some salt.

• Stir egg continuously till it becomes scrambled.
• Add saute to the rice and softly mix them both.
• Garish with cilantro(coriander) leaves.

• Egg rice is ready. A perfect match is with fried potatoes and yogurt (thayir pachadi)