Egg rice

Egg is one of the ingredient that all our household have in common. This Egg rice can be prepared instantly and its flavourful. Egg rice is a quick and easy to prepare non vegetarian dish. It can be easily done in minutes if cooked rice is ready. I love this yummy dish and its my favourite lunchbox recipe during my childhood days.



Egg – 4 nos

Boiled rice – 200 gms

Cloves – 3 nos

Cinamon – 1 inch piece

Onion – 1

Curry leaves – 1 sprig (chopped)

Coriander leaves – 1 tbsp (chopped)

Salt – to taste

Oil- 2 tbsp

For grinding:

Cloves – 2

Cinnamon – 1 inch piece

Ginger – 1 inch piece

Garlic – 5 cloves

Green chilli – 2 nos

Turmeric powder – 1/2 tsp


  1. Boil the rice and keep it aside.
  2. Grind all the ingredients under “For grinding” into a coarse paste and keep it aside. Initially add the cloves and cinnamon in the mixer jar and grind it into a coarse powder then add the remaining ingredients.
  3. Keep this ground paste aside.
  4. In a kadai, heat oil and add the cloves and cinnamon.
  5. After the aroma arises, add the onion, chopped curry leaves and coriander leaves. Fry them for a minute.
  6. Mix in the coarsely ground paste in the kadai and fry till the raw smell of the paste vanishes.
  7. Then add in the eggs and fry them till they get scrambled along with the onion mixture.
  8. Finally mix in the boiled rice well with the egg mixture without any lumps and keep it covered in a low flame for about 2 to 3 mis so that the flavour mixes with the rice well.
  9. Egg rice is ready to be served with potato chips or any crunchy snack of your choice.





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