Egg Rice Recipe – Indian Vegetable Fried Rice with Spices

Last Updated on 2 months by Neha Deshmukh

Egg Rice Recipe – Indian Vegetable Fried Rice With Spices

Introduction

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that the whole family will enjoy. This Egg Rice – a vibrant Indian-style vegetable fried rice – is exactly that. I first stumbled upon this recipe while trying to use up leftover rice and veggies, and it quickly became a weeknight staple. It’s packed with aromatic spices, fresh herbs, and a delightful mix of textures. Trust me, once you try it, you’ll be making it again and again!

Why You’ll Love This Recipe

This Egg Rice isn’t just another fried rice. It’s a beautiful blend of Indian flavors, making it a comforting and satisfying dish. Here’s what makes it special:

• Quick & Easy: Ready in under 30 minutes!
• Flavorful: The whole spices and fresh herbs create a truly aromatic experience.
• Versatile: Easily customizable with your favorite vegetables.
• One-Pan Wonder: Minimal cleanup – always a win!
• Comfort Food: It’s warm, inviting, and perfect for any time of year.

Ingredients

Here’s what you’ll need to make this delicious Egg Rice:

• 2 cups rice (basmati or long-grain work best)
• 1 cup mixed vegetables (carrots, potato, peas, sweet corn, french beans) – about 150g
• 1 onion, medium-sized
• 1 tomato, medium-sized
• 2 eggs
• 0.5 tbsp ginger-garlic paste (about 8g)
• 1 tbsp red chilli powder (adjust to taste – about 7g)
• 0.25 tsp turmeric powder (about 1.25g)
• 2 cardamom pods
• 2 cloves
• 1 cinnamon stick (2-inch)
• 3-4 sprigs fresh coriander leaves, chopped
• 6-9 fresh mint leaves, chopped
• 3-4 tbsp fresh spring onions, chopped
• Salt to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Whole Spices: Don’t skip the cardamom, cloves, and cinnamon! They’re the heart of the flavor profile. Gently crushing the cardamom pods before adding them releases even more aroma.
• Mixed Vegetables: I love using a pre-cut mix for convenience, but feel free to use whatever you have on hand. In South India, you might find this made with beans and carrots, while in North India peas and cauliflower are popular choices.
• Rice Choice: Basmati rice is my go-to for its fluffy texture and delicate aroma. Long-grain rice also works well. Avoid short-grain rice, as it tends to get sticky.
• Fresh Herbs: Fresh coriander and mint are essential. They add a brightness and freshness that dried herbs just can’t match. Don’t be shy with them!
• Ginger-Garlic Paste: Using a good quality ginger-garlic paste saves time, but freshly made is always best if you have the time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous amount of oil in a large pan or wok over medium heat. Add the cardamom pods, cloves, and cinnamon stick. Sauté for about 30 seconds, or until fragrant. You’ll know it’s ready when your kitchen smells amazing!
2. Add the sliced onions and cook until they turn soft and translucent – about 5-7 minutes.
3. Stir in the chopped tomatoes, red chilli powder, turmeric powder, ginger-garlic paste, and salt. Cook until the tomatoes soften and break down, about 5-7 minutes.
4. Pour in the beaten eggs. Let them sit undisturbed for a minute or two to set slightly, then gently scramble them until fully cooked.
5. Add the parboiled mixed vegetables. Mix well to coat them in the spice mixture. Cover the pan and cook for 2-3 minutes on low heat, allowing the veggies to soften slightly.
6. Now, add the cooked rice. Gently fold it into the vegetable mixture, ensuring everything is well combined.
7. Sprinkle in the chopped mint leaves, coriander leaves, and half of the spring onions. Mix thoroughly.
8. Cover the pan again and let the rice simmer for 3-4 minutes. This allows the flavors to meld together beautifully.
9. Finally, garnish with the remaining spring onions and serve hot!

Expert Tips

• Parboiling the Vegetables: Slightly parboiling the vegetables ensures they’re tender-crisp and don’t overcook during the final stir-fry.
• Don’t Overcrowd the Pan: If you’re making a large batch, work in stages to avoid overcrowding the pan. This ensures even cooking and prevents the rice from steaming instead of frying.
• Fluff the Rice: Before adding the rice to the pan, fluff it with a fork to separate the grains.

Variations

• Chicken/Mutton Egg Rice: Add cooked, shredded chicken or mutton along with the vegetables for a protein boost. My husband loves this version!
• Shrimp Egg Rice: Toss in some cooked shrimp for a seafood twist.
• Paneer Egg Rice: Cubed paneer (Indian cheese) adds a creamy texture and delicious flavor.
• Spicy Egg Rice: Add a pinch of cayenne pepper or a finely chopped green chilli for extra heat.

Vegan Adaptation

To make this Egg Rice vegan, simply omit the eggs! You can add crumbled tofu for extra protein, or increase the amount of vegetables.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spice blends don’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ tbsp or omit it altogether.
• Medium: Use 1 tbsp of red chilli powder.
• Spicy: Add 1.5-2 tbsp of red chilli powder, or add a finely chopped green chilli.

Festival Adaptations (Navratri/Vrat Friendly)

During Navratri or Vrat (fasting periods), you can adapt this recipe by omitting the onion and garlic. Use rock salt (sendha namak) instead of regular salt, and use permitted vegetables like potatoes, sweet potatoes, and spinach.

Serving Suggestions

This Egg Rice is fantastic on its own, but it’s even better with a side of:

• Tomato chutney
• Pickle (mango or lime)
• Raita (yogurt dip)
• Papadums (crispy lentil wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

What type of rice is best for this Egg Rice?

Basmati or long-grain rice works best. They stay fluffy and don’t get sticky.

Can I use frozen mixed vegetables in this recipe?

Yes, absolutely! Just make sure to thaw and drain them well before adding them to the pan.

How can I adjust the spice level to suit my preference?

Adjust the amount of red chilli powder to control the heat. You can also add a pinch of cayenne pepper or a finely chopped green chilli for extra spice.

What is the best way to prevent the rice from becoming sticky?

Fluff the rice with a fork before adding it to the pan, and avoid overcrowding the pan.

Can this Egg Rice be made ahead of time?

It’s best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.