Masala Egg Rice

I thought of this recipe when I was making egg bhurji. After making it, I was thinking, it would be really yum to add rice to this masala and also would make an easy lunch recipe and a lunch box recipe.
So I set out to try it out one day for my husband's lunch box and it came out very well and tasted yum too!
I added freshly made rice but you can use left over rice too.

Ingredients

• Eggs - 3
• Cooked rice/left over rice - 1 cup
• Onion - 2 medium (chopped finely)
• Tomato - 2 medium (chopped finely)
• Ginger garlic paste - 2 tsp
• Green chllies - 1 (chopped)
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste

To Temper

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Urad dal - 1/4 tsp
• Curry leaves - few

Method

1. Heat oil in a non stick pan. Add the mustard seeds, cumin seeds, urad dal and curry leaves.

2. Once the mustard and cumin seeds splutter, add the onions and chopped green chillies. Saute until the onions become translucent.
3. Then add the ginger garlic paste and saute until the raw smell leaves.

4. Add the chopped tomatoes. Add the salt too. Cover and cook until the tomatoes are well cooked. Cover and cook in medium flame.

5. Now add the masalas, the coriander powder, garam masala and turmeric powder. Mix well.
6. Push the masalas to one side and break open the eggs. Saute the eggs until it is cooked and scrambled. Mix the eggs with the masala. 

7. Add the rice and mix everything well together.
8. Serve hot.

Notes
1. Adjust the spice level according to your preference.

Until next time,


Sending this to Srivalli's Kids event hosted by Jayanthi

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