Créé avec l’IA
Indian-Style Egg Fried Rice
30 min 301 kcal par portion Facile
Ingrédients
4 Portions
- cooked basmati rice400 g
- large eggs4 pieces
- large onion1 piece (about 150g)
- green beans100 g
- carrots100 g
- vegetable oil2 tablespoons (about 30ml)
- cumin seeds1 teaspoon (about 2g)
- turmeric powder1 teaspoon (about 2g)
- chili powder1 teaspoon (about 2g)
- chopped coriander leaves2 tablespoons (about 8g)
- salt1 teaspoon (about 6g)
Instructions
- 1
Prepare all the vegetables: finely chop the onion, cut the green beans into small pieces, and dice the carrots.
- 2
Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium heat.
- 3
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- 4
Add the chopped onion and sauté for 2-3 minutes until translucent.
- 5
Add the green beans and carrots. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
- 6
Push the vegetables to one side of the pan. Crack the 4 eggs into the empty side and scramble them gently until just set.
- 7
Mix the scrambled eggs with the vegetables.
- 8
Add the turmeric powder, chili powder, and salt. Stir well to combine.
- 9
Add the cooked basmati rice to the pan. Gently mix everything together, ensuring the rice is evenly coated with the spices and mixed with the eggs and vegetables.
