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Egg Rice Recipe
By : Sify Bawarchi
Category : Egg, Tamilnadu
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
One versatile dish that can make for a quick, filling eat and tasty treat is egg rice. With so many variants of the dish available one would always run out on having a dedicated recipe for egg rice. You could use left over rice and this dish would taste as good as any other food. Addition of meat would make it as good as any other gourmet food. A favourite with kids and adults, it`s level of ease both in making and eating is delightful.

Pre-preparations:
Cook rice till fluffy ensuring it`s not sticky. If using long grain rice cook it with a tsp of oil and a pinch of salt.

  1. In a heavy bottom wok heat oil and butter.
  2. Add the onion, ginger, garlic and saut´┐Ż. Add sugar and let it caramelize till golden brown.
  3. Add tomato and let it cook till mashed and begins to leave side of the wok. Add the seasoning ingredients and mix well.
  4. Reduce the heat completely and add all the eggs. Slowly mixing it with the prepared masala or base. Make sure the egg looks scrambled and not blended completely with the base.
  5. Once the egg begins to thicken or cook completely yet look wee bit soggy add rice gradually in slow quantity in order to mix the now prepared egg base well with the rice.
  6. Once you've blended the rice with the egg base serve hot and garnish with cilantro or coriander

Note:
1) If using leeks it`s best to avoid tomatoes for this particular dish. The dish tastes different with tomatoes and leeks cooked separately, together the dish has not earned much liking. Also, if using stale rice and if it is too sticky make sure you cook it with tomatoes, the end result though will be sticky but would sure taste better.

  • 2) This dish if cooked with onions and pepper powder alone would taste equally good. Addition of some chopped beans, carrots and sprouts would give you a good stir fried egg rice.
  • 3) Since egg is the dominant ingredient you could serve the dish with a bulls eye - On a hot frying pan add some oil and break open an egg. Crack the egg exactly in the centre ensuring the yolk falls in the centre and does not splash.
  • Sprinkle salt and chili powder and let it cook on just one side.
  • Do not flip, the heat will cook the top side and at the same time keep the yolk soggy yet intact. 4) Store bought curry powder though optional acts as a taste enhancer but it would certainly not alter the taste to a large extent.
  • Ingredients:
    3-4 - eggs
    1 cup - rice (long grain or raw rice)
    1 big - onion (finely diced)
    3-4 cloves - garlic (finely chopped)
    1 - green chilli (finely chopped & deseeded)
    5-6 tbsp - oil
    1 tsp - butter (optional)
    1/2 tsp - ginger (finely chopped)
    1/4 tsp - sugar
    2-3 - tomatoes (finely diced, optional)
    Leek, finely chopped (has to be fresh, optional)

    Seasoning:
    Salt to taste
    1 tsp - red chilly powder
    1 tsp - pepper powder
    1 tsp - fennel powder
    1 tsp - cumin powder
    1 tsp - curry powder (use store bought ready made powder) optional

    Garnish:
    Cilantro, finely chopped
    Coriander, finely chopped

    Accompaniments:
    Fried potatoes
    Lamb fry
    Bulls eye or sliced boiled eggs

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