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