Ingredients (Serves 1)
1. Cooked basmati rice / long grain rice / jeerakashala rice – 1 – 1.5 cup (Cook rice adding enough salt and water. Set aside to cool)
2. Coconut oil / ghee – 2 – 3 tsp
3. Shallots / kunjulli – 6, thinly sliced
4. Cashews – 5 – 7
Green chilly – 1 , slit
Curry leaves – 6 – 8
5. Eggs – 2
6. Crushed chilly flakes – 1 pinch
Red chilly powder – 1 pinch
Pepper powder – 1 pinch
Salt – 1 pinch
7. Tomato ketchup – 3/4- 1 tsp
8. Salt – to taste
Method
Heat 2 – 3 tsp coconut oil/ ghee over medium heat. Add sliced shallots and fry until golden. Add cashews, green chilly and curry leaves. Saute for a minute. Move everything to the corner and break 2 eggs into the middle of the pan. Scramble it adding a pinch of crushed chilly flakes, chilly powder, salt and pepper powder. When the egg is almost done, add ketchup. Saute for a minute, add cooked rice and stir-fry everything for 1 minute. Taste-check for salt. Switch off.
Tip
Basmati rice can be replaced with Kerala rosematta (red) rice/ kuthari choru.
Recipe courtesy – Ansu Joys
too good n spicy one..
love such easy one pot meals.
Delicious and colorful looking egg rice. Beautiful post.
Deepa
This looks fabulously delicious!! I love South-Indian flavours in curries and this egg rice is like a heaven sent recipe for me and the hubster! Love it 🙂
I just tried this recipe for lunch and I must say that it was so yummy. Thanks for sharing this recipe with us.
I tried kerala egg rice today, and it was amazing, thank you for the recipe.
And Special thanks to you for the onam sadya recipes. We made a grand onam sadya with 15 dishes including payasam. I very much depend on your blog for the recipes. And Got very positive comments from all.
Thanks much.