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Egg Rice

Egg Rice – Forkwise recipe card (illustration, no photo yet)
LunchIndian⏱ 30 minServes 2MediumGluten-freeDairy-freeLactose-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 cups (250 g/8.8 oz) uncooked rice
  • 1 small (a little bit bigger than a golf ball) onion, chopped
  • 2 medium-sized green chile peppers, chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ¼ tsp spice blend (the blend ratio should be like ½ stick of cinnamon : 3 cardamon pods : 6 cloves)
  • 1 tsp salt
  • 2 eggs, beaten

Method

  1. Cook rice and keep it aside.
  2. Sweat onions and green chilies in a pan together over medium heat.
  3. Add ginger and garlic pastes.
  4. Add rice, and mix everything well.
  5. Add salt and spice powder.
  6. Stir in the beaten eggs.
  7. Cook until everything is mixed well.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.