Egg rice using Brown rice | Lunch box recipes | Brown rice recipes

Left over brown rice is transformed into a promising and filling egg rice. A great lunch box recipe as well.

Cooked brown rice- 2 cups
Eggs – 3
Small green bell pepper- 1 sliced ( optional) ( I used both green and red bell pepper)
Small onion- 1 sliced
Garlic pods- 2
Red chilly powder to taste
Coriander powder- ¼ th to ½ tsp
Turmeric powder- 2 pinches
Toasted peanut- ¼th cup (optional)
Salt to taste
Lemon juice to taste and
Coriander/cilantro leaves for garnish

Procedure:

If using brown rice from the fridge, warm it and keep it on the side. Ensure to do this step first, this will help the brown rice to dry little bit.

2. In a non stick skillet add half tsp of cumin seeds. Fry for few seconds. Add the garlic, onion,

turmeric powder and some salt. Saute for two minutes till onion gets soft. At this point add the

bell pepper and saute for few more minutes.

3. Now move the sauteed onion mixture to one side of the pan and drop in all three eggs one at a

time. Cook the eggs for two minutes. Add the coriander powder and the red chilly powder.

Combine everything.

4. Add the brown rice, lemon juice and coriander leaves. Mix well and adjust the seasoning. Finally add
the toasted peanuts.

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