Rate this recipe!
| Prep Time | 1 hour |
| Servings |
people
|
Ingredients
- Basmati rice(cooked) - 1 cup
- Eggs(scrambled) - 5 nos
- Beans(finely sliced) - 1/2 cup
- Carrots(grated) - 1 cup
- Onion(finely chopped, big) - 1 no
- Green chilies(slit) - 2 nos
- Green peas(cooked) - 1/2 cup
- Split Bengal gram(Uzhunnu parippu) - 1 tsp
- Cashew nuts - 2 tbsp
- Mustard seeds - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Chilly powder - 1 tsp
- Pepper powder(A pinch) -
- Lemon juice - 5 tbsp
- Curry leaves - 2 springs
- Coriander leaves(finely chopped) - 5 springs
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
|
Rate this recipe!
|
Instructions
- For preparing egg veggie rice, heat oil in a pan and splutter mustard seeds.
- Toss in the split bengal gram and cashew nuts. Saute till it becomes brown.
- Add in the curry leaves, onions and green chillies. Fry it till the onions become golden brown in colour.
- Stir in the grated carrot, beans and pepper powder. Sprinkle a little water.
- Allow the carrot to cook on low flame with a closed lid.
- Add in the cooked green peas, scrambled eggs and rice.
- Pour in the lemon juice and mix well.
- Garnish with coriander leaves.
- Egg veggie rice is ready. Serve hot.
Share this Recipe
