Créé avec l’IA
Indian Egg Rice
30 min 215 kcal par portion Facile
Ingrédients
4 Portions
- cooked basmati rice2 cups
- large eggs4 pieces
- medium onion, sliced1 piece
- green chili, chopped1 piece
- vegetable oil1 tablespoon
- turmeric powder1 teaspoon
- cumin seeds1 teaspoon
- chopped cilantro2 tablespoons
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium heat.
- 2
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- 3
Add the sliced onion and sauté until golden brown, about 4-5 minutes.
- 4
Add the chopped green chili and sauté for another minute.
- 5
Sprinkle in the turmeric powder and stir well.
- 6
Push the onion mixture to one side of the pan. Crack the eggs into the empty side and scramble them gently until just set.
- 7
Mix the scrambled eggs with the onion mixture.
- 8
Add the cooked basmati rice to the pan and toss everything together until the rice is evenly coated with the spices and eggs.
- 9
Season with salt to taste and cook for another 2-3 minutes, stirring gently.
