Egg Rice Recipe (Sri Lankan / Indian Style)



 🧂 Ingredients:


Cooked rice – 2 cups (preferably cooled leftover rice)

  1.  Eggs – 2 or 3
  2.  Onion – 1 small (chopped)
  3.  Garlic – 2 cloves (chopped)
  4.  Green chili – 1 (optional, sliced)
  5.  Carrot – ¼ cup (grated or finely chopped, optional)
  6.  Soy sauce – 1 tbsp
  7.  Salt – to taste
  8.  Pepper – ½ tsp
  9.  Turmeric powder – ¼ tsp (optional, for color)
  10.  Oil – 2 tbsp
  11.  Spring onions or leeks – a few (for garnish)

👨‍🍳 Instructions:


1. Prepare the rice:

If using fresh rice, let it cool completely (so it won’t get sticky when fried).


2. Scramble the eggs:

  1.     Heat 1 tbsp of oil in a pan.
  2.     Beat the eggs with a pinch of salt.
  3.     Pour into the pan and scramble lightly until just cooked.
  4.     Remove and set aside.

3. Fry the vegetables:


  1.     Add another 1 tbsp of oil to the same pan.
  2.     Add chopped onion, garlic, and chili. Sauté until fragrant.
  3.    Add carrot (if using) and cook for 1–2 minutes.


4. Combine everything:


  1.     Add cooked rice and mix well.
  2.     Add soy sauce, salt, pepper, and turmeric.
  3.     Stir-fry on medium-high heat for 2–3 minutes.


5. Add eggs:

   Mix in the scrambled eggs and toss everything together.


6. Finish up:


  1.     Garnish with chopped spring onions or leeks.
  2.    Serve hot with chili sauce or a side salad.


Tips:

  1.  You can add vegetables like peas, bell pepper, or cabbage for a veggie version.
  2.  Add a bit of chili flakes if you like it spicy.
  3. Use leftover rice for best texture. 


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