Skip to main content

Spicy Egg Rice Using Brown Rice / Diet Friendly Recipe - 30 / #100dietrecipes

Spicy egg rice is a healthy and tasty lunch box meal to serve with a low fat curd raita or tomato sauce. I have used whole eggs in this recipe which can also be substituted with only whites. The addition of bell pepper and eggs compliments each other and gives a flavorful taste in each and every spoon. As the brown rice requires a minimum of 2 hours soaking time, it would be very difficult to prepare this during busy morning and also, the rice will be moist to add immediately. So, for the better texture of  rice, cook the brown rice on the prior day and refrigerate it over night. The texture of rice will be separate, non sticky and also mixes well with the masala.

Ingredients :

1 - 1 1/2 Cups Cooked Brown Rice 
1 Big Onion, Finely chopped
2 Fresh red chillies, chopped ( green chillies can also be used ) 
1/2 Cup Green Bell pepper , chopped into small pieces
2 Eggs 
1 Tsp Olive oil 
1/4 Tsp Chilli powder 
1/2 Tsp Jeera / Cumin powder 
1/2 Tsp Coriander powder 
1/4 Tsp Garam Masala
Salt to taste
Coriander leaves for garnishing

 Method :

Heat oil in a pan and add chilli powder followed by coriander powder, cumin powder and garam masala in a low flame. ( do not burn the masala )

Add the chopped onion followed by red chillies and saute.

Add the chopped green bell pepper and saute it for a minute. 

Break eggs and add it to the masala along with salt and scramble it.

Once it starts scrambling, add the cooked brown rice and mix evenly. ( Adding rice at this stage, helps eggs to coat well with the rice ).

Simmer the flame and cook for 5 minutes.

Garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve hot with Chilli sauce or Raita using low fat curd.



Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …