Tuesday, July 5, 2011

Egg Rice

Rice (I used basmati rice) – 1 Cup
Egg – 2 Nos
Onion – 1 small
Tomato - 1 small
Bay leaves – 3
Cinnamon – 1 stick
Cardamom – 3 Nos
Curry leaves – 1 twig
Turmeric powder – ¼ tsp
Red chili powder – ¼ tsp
Salt and oil as required

Wash the rice nicely, cook and keep aside.
Chop onion and tomato into small pieces. Heat a pan adding required oil and put bay leaves, cinnamon and cardamom. Then add the chopped onion and sauté for a while, when the onion starts changing its color add tomato pieces to it. Now you can add salt, red chili powder and turmeric to it. Fry for 3 to 4 minutes until tomato gets cooked, then break the eggs into it and scramble nicely. Finally add the cooked rice to it and mix well and remove from fire. Transfer to a plate and serve.

You can have pickle/ salad as side dish.

1 comment:

VS said...

My mother makes this. Instead of scrambled egg, she boils the egg and cut into small pieces. I love this.