Egg Bhurji Rice
A flavorful and quick Indian scramble with rice for any meal.
⏱️ 25 min🍽️ Serves 1
🔥 410 kcal💪 20g protein🍚 45g carbs🥑 18g fat🌾 4g fibreper serving
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Ingredients
- 🥚3 eggs
- 🧅1 onion, chopped
- 🟢½ cup peas, frozen
- 🧄1 tbsp ginger-garlic paste
- 🌻2 tbsp vegetable oil
- 💛½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🤎1 tsp garam masala
- 🍚2 cups cooked rice
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt and pepper, to taste
Pro tips
- For extra flavor, add a chopped green chili with the onions.
- Day-old rice works best for this recipe as it's less sticky.
- Adjust the spices to your preference; increase chili for more heat, or add a pinch of cumin powder.
Method
- 1Whisk the eggs in a bowl with a pinch of salt and pepper until well combined.
- 2Heat oil in a large pan or skillet over medium heat. Add chopped onions and sauté until translucent, about 3-5 minutes.
- 3Stir in the ginger-garlic paste and cook for another minute until fragrant.
- 4Add turmeric powder, red chili powder, and garam masala. Sauté for 30 seconds, stirring constantly.
- 5Pour in the whisked eggs. Scramble them until cooked through but still moist, breaking them into small pieces.
- 6Add the frozen peas and cooked rice to the pan. Mix everything well, ensuring the rice is coated with the bhurji masala.
- 7Cook for 3-5 minutes, stirring occasionally, until the peas are tender and the rice is heated through.
- 8Garnish with fresh chopped cilantro before serving.