An easy t0 make & delicious egg rice…
This dish can be made with leftover cooked rice, for better taste use Kerala matta rice it’s a very nutritious & tasty rice.
This egg rice can be enjoyed as it is, I served with fried sardines & prawns-chemmeen pickle. Tasted absolutely delish.
Prawns-Chemmeen Pickle Recipe, Click Here
Masala Egg Rice- Mutta Choru, Easy Recipe
Author: Thasneen
Recipe type: Main
Cuisine: Indian
- Coconut oil- 2 tbsp
- Dried red chilies- 2
- Curry leaves- 8 leaves
- Shallots or small onions, chopped- 2 shallots or 4 small/pearl onions
- Ginger, grated- 1-inch slice
- Green chilies, chopped- 1 or 2
- Tomato, chopped- 1
- Kashmiri chili powder- 1 tsp (or add hot chili powder)
- Turmeric powder- ⅛ tsp
- Salt- 1½ tsp
- Egg, beaten- 1 or 2
- Ground black pepper- ⅛ tsp
- Cooked matta rice- 3 cups
- Place a cast iron pan over medium heat, add coconut oil, let turn hot.
- Add dried red chilies & curry leaves, saute for a few seconds.
- Add chopped shallots, season with 1 tsp salt, combine well.
- Add ginger & green chilies, saute till shallots turn golden in color.
- Add tomatoes, cook till mashed up.
- Add chili powder, turmeric powder & salt, combine well.
- To a bowl, crack an egg, add ground black pepper & beat the egg well using a whisk.
- Add the egg to the cooked shallots & tomatoes, scramble the eggs.
- Don’t over cook the eggs.
- Add cooked matta rice, or cooked white rice can be added.
- Combine well & stir fry for a couple of minutes.
- Enjoiy this egg rice as it is, I enjoyed with fried sardines & prawns-chemmeen pickle.
3.5.3251