Egg and carrot rice is a tasty and healthy lunchbox rice recipe. Check out the another version of egg rice recipe here.
I usually serve egg rice with Kovakkai poriyal.
You may also like other egg recipes like Egg Pepper fry, Karandi Omelette, spicy egg sandwich,egg dosa recipe. Check out the other rice recipes like Pepper rice, Mexican rice recipe, verkadalai sadam, Murungai paruppu sadam, Amma’s tomato rice ,thakkali biryani,veg biryani.
Checkout my favorite products here.
Ingredients:
3 cups of cooked rice
1 medium size finely chopped onion or 150 grams of onion chopped
3 medium-size finely chopped carrots
1/2 TSP of Ginger paste
1/2 TSP of Garlic paste
4 TBSP of oil
2 medium-size green chili
6 Eggs
3/4 Tsp of Turmeric powder
1.75 TSP of salt
Procedure:
1. In a bowl crack the eggs and whisk very well. In to eggs, add 3/4 tsp of salt, 1/2 tsp of turmeric powder and again, Whisk well.
2. Take required cooked rice in a bowl, add the 1/2 tsp of salt and mix well.
3. In a pan add some oil and green chili then, heat the oil until green chili turns pale.
4. Add the onion and carrots to the pan and, Season the veggies with some salt. Cover the pan, let it cook until carrot becomes tender.
5. Once the veggies cooked, Saute the garlic paste and ginger paste for 30 seconds.
6. Add in the beaten egg and, Stir them continuously for 2 to 3 minutes. Once the eggs half cooked, add in the cooked rice to the pan gently mix the rice with the eggs. Then, reduce the flame and cover the pan with the lid, Let the egg cook fully over low heat. To avoid scorching, in between mix the rice.
Note :
1. Do not use the overcooked or moist rice.
2. Do not add the overcooked rice to half cooked eggs. If the rice is overcooked, let the egg cook completely and then, add the cooked rice.
