MASALA EGG RICE

Masala egg rice is what, I make, when I don’t really feel like cooking. When I crave for some spicy, non vegetarian dish, but also feel lazy to buy, and clean meat or fish, this is the one recipe that I make, most of the time. It is so simple to make, yet so delicious.

It can be made either with freshly cooked rice or leftover rice. It is made with really simple ingredients, and when you have your cooked rice ready, you can make this dish in less than 10 minutes. Masala egg rice can be had as such, and doesn’t really need any side dish.

ABOUT THE RECIPE:

Masala egg rice can be made with any kind of rice or even leftover rice, but I usually make it with freshly cooked basmati rice. This is my way of making masala egg rice. Since I like it a little spicy, I’ve added thinly sliced green chillies to enhance the spiciness of the dish. This recipe can be easily altered according to our taste. This recipe has 4 servings.

INGREDIENTS FOR MASALA EGG RICE:

• BASMATI RICE (SOAKED FOR 30 MINS) – 1 CUP
• EGGS – 5~6 NOS
• GARLIC (FINELY CHOPPED) – 3 NOS
• GREEN CHILLIES (FINELY SLICED) – 2 NOS
• ONION (MEDIUM SIZE/DICED) – 2 NOS
• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.
• CHILLY POWDER – 1 TBSP
• GARAM MASALA – 1 TSP
• SALT – AS REQUIRED
• CURRY LEAVES – 10 NOS
• CORIANDER LEAVES – FOR GARNISHING
• OIL – 3 TBSP

HOW TO MAKE MASALA EGG RICE:

• To 1 cup of basmati rice, add 1.5 cups of water. Add 2 tsp of salt and 1 tsp of oil to the rice, and cook it in a pressure cooker or rice cooker or in a pot. Once it’s done, transfer it to a plate and let it cool down.

* IN PRESSURE COOKER COOK FOR 1 WHISTLE.

• Heat a large wok/kadai, and add the remaining oil (2.5 tbsp) to the wok.

• Add the chopped garlic to the oil and saute it. Saute it until it turns to light brown in color.

• Once the garlic turns light brown in color, add the onions to it.

• Add the salt. This might help to cook the onions really fast.
• Saute the onions until it turns translucent. Then add the sliced green chillies.

• Turn the flame to low and, add 1 tbsp of chilly powder and 1 tsp of garam masala. Mix everything well and let it cook for 1 minute on low flame.

• While still on low flame, add the sliced tomatoes, mix it and cook for 2 minutes.

• Once the tomatoes turn soft and mushy, move the masala to the corner of the wok so that, eggs can be added in the centre.

• Whisk 5~6 eggs, along with salt, and add it to the wok. The flame has to be in low.

• Wait for 30 seconds, and then mix it gently with the masala.

• Cook it until all the eggs are cooked thoroughly. It shouldn’t have any wet portions.

• Once the eggs are cooked completely, add the cooked rice.

• Mix gently, until all the rice is coated in the masala. Do not break the rice.

• Add curry leaves and mix it well. The curry leaves give a unique flavour to the dish.

• Garnish it with coriander leaves and, turn off the flame.

YUMMY AND DELICIOUS MASALA EGG RICE IS READY.

IT TASTES REALLY GOOD WHEN SERVED HOT. IT CAN BE SERVED ALONG WITH A FRIED EGG TOO.

I’M DON’T REALLY LIKE FRIED EGGS. SO I JUST HAD, ONLY THE MASALA EGG RICE. IT STILL TASTES DELICIOUS.

VARIATIONS:

• Any kind of rice like seeraga samba or sona masoori rice can be used instead of basmati rice.
• Adding green chillies is optional.
• The amount of chilly powder added can be adjusted according to your taste.
• The amount of eggs added can also be adjusted according to your preference.
• Shredded, cooked chicken pieces can also be added to this recipe.

PRO TIPS:

• Basmati rice has to be soaked in water for at least 20 minutes, before it’s been cooked.
• Cooking the rice with salt and oil, enhances the taste and also helps the rice to be non-sticky.
• After adding eggs to the wok, wait for 30 seconds and then mix it. This helps to get little chunks of egg.

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MASALA EGG RICE

Recipe by foodpassion1513Course: Egg recipes, non vegetarian, Rice dish, variety rice

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

150

kcal

Masala egg rice is what, I make, when I don’t really feel like cooking. When I crave for some spicy, non vegetarian dish, but also feel lazy to buy, and clean meat or fish, this is the one recipe that I make, most of the time. It is so simple to make, yet so delicious.
It can be made either with freshly cooked rice or leftover rice. It is made with really simple ingredients, and when you have your cooked rice ready, you can make this dish in less than 10 minutes. Masala egg rice can be had as such, and doesn’t really need any side dish.

Ingredients

• INGREDIENTS FOR MASALA EGG RICE:

• BASMATI RICE (SOAKED FOR 30 MINS) – 1 CUP

• EGGS – 5~6 NOS

• GARLIC (FINELY CHOPPED) – 3 NOS

• GREEN CHILLIES (FINELY SLICED) – 2 NOS

• ONION (MEDIUM SIZE/DICED) – 2 NOS

• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.

• CHILLY POWDER – 1 TBSP

• GARAM MASALA – 1 TSP

• SALT – AS REQUIRED

• CURRY LEAVES – 10 NOS

• CORIANDER LEAVES – FOR GARNISHING

• OIL – 3 TBSP

Directions

• HOW TO MAKE MASALA EGG RICE:
• To 1 cup of basmati rice, add 1.5 cups of water. Add 2 tsp of salt and 1 tsp of oil to the rice, and cook it in a pressure cooker or rice cooker or in a pot. Once it’s done, transfer it to a plate and let it cool down.
• IN PRESSURE COOKER COOK FOR 1 WHISTLE.
• Heat a large wok/kadai, and add the remaining oil (2.5 tbsp) to the wok.
• Add the chopped garlic to the oil and saute it. Saute it until it turns to light brown in color.
• Once the garlic turns light brown in color, add the onions to it.
• Add the salt. This might help to cook the onions really fast.
• Saute the onions until it turns translucent. Then add the sliced green chillies.
• Turn the flame to low and, add 1 tbsp of chilly powder and 1 tsp of garam masala. Mix everything well and let it cook for 1 minute on low flame.
• While still on low flame, add the sliced tomatoes, mix it and cook for 2 minutes.
• Once the tomatoes turn soft and mushy, move the masala to the corner of the wok so that, eggs can be added in the centre.
• Whisk 5~6 eggs, along with salt, and add it to the wok. The flame has to be in low.
• Wait for 30 seconds, and then mix it gently with the masala.
• Cook it until all the eggs are cooked thoroughly. It shouldn’t have any wet portions.
• Once the eggs are cooked completely, add the cooked rice.
• Mix gently, until all the rice is coated in the masala. Do not break the rice.
• Add curry leaves and mix it well. The curry leaves give a unique flavour to the dish.
• Garnish it with coriander leaves and, turn off the flame.
• YUMMY AND DELICIOUS MASALA EGG RICE IS READY.

Notes

• VARIATIONS:
  Any kind of rice like seeraga samba or sona masoori rice can be used instead of basmati rice.
  Adding green chillies is optional.
  The amount of chilly powder added can be adjusted according to your taste.
  The amount of eggs added can also be adjusted according to your preference.
  Shredded, cooked chicken pieces can also be added to this recipe.
  
• PRO TIPS:
  Basmati rice has to be soaked in water for at least 20 minutes, before it’s been cooked.
  Cooking the rice with salt and oil, enhances the taste and also helps the rice to be non-sticky.
  After adding eggs to the wok, wait for 30 seconds and then mix it. This helps to get little chunks of egg.