Créé avec l’IA
Curry Leaf Egg Rice
35 min 250 kcal par portion Moyen
Ingrédients
4 Portions
- brown rice2 cups
- eggs4 pieces
- diced tomatoes1 cup
- curry leaves15 leaves
- coconut oil2 tablespoons
- turmeric powder1 teaspoon
- salt1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Rinse the brown rice under cold water until the water runs clear. Cook the rice according to the package instructions and set aside.
- 2
In a large pan, heat the coconut oil over medium heat. Add the curry leaves and sauté for about 1 minute until they become fragrant.
- 3
Crack the eggs into the pan and scramble them gently until they are fully cooked.
- 4
Add the diced tomatoes to the pan and cook for another 2-3 minutes until they soften.
- 5
Stir in the cooked brown rice, turmeric powder, salt, and black pepper. Mix well to combine all the ingredients.
- 6
Cook for an additional 3-5 minutes, stirring occasionally, until the rice is heated through and well-coated with the spices.
- 7
Serve the Curry Leaf Egg Rice hot, garnished with additional curry leaves if desired.
