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Left over brown rice is transformed into a promising and filling egg rice. A great lunch box recipe as well.
Recipe:
Ingredients:
- 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- 1/4 th to 1/2 tsp
- Turmeric powder- 2 pinches
- Toasted peanut- 1/4th 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.
the toasted peanuts.
Saranya Balaji says
April 2, 2013 at 12:07 pmEasy and filling lunch box recipe…
Chitz says
April 2, 2013 at 10:08 amHealthy, easy to make & yummy 🙂
Meena Selvakumaran says
April 2, 2013 at 8:11 amlooks healthy and delicious
Priya Suresh says
April 1, 2013 at 10:20 pmLove anything cooked with brown rice, healthy and delicious rice.
Divya Shivaraman says
April 1, 2013 at 7:15 pmLovely lunch box recipe