Egg Rice Recipe – Quick Indian Fried Rice with Turmeric & Chillies

Last Updated on 2 months by Neha Deshmukh

Egg Rice Recipe – Quick Indian Fried Rice with Turmeric & Chillies

Hey everyone! If you’re anything like me, you’re always looking for a quick, comforting, and flavourful meal that doesn’t take hours to prepare. This Egg Rice recipe is exactly that. It’s a simple Indian-style fried rice, packed with aromatic spices and a lovely warmth from turmeric and chillies. I first made this when I was a student and needed something fast and satisfying – it’s been a staple ever since! It’s perfect for a weeknight dinner, a quick lunch, or even a light supper. Let’s get cooking!

Why You’ll Love This Recipe

This Egg Rice is seriously a winner for so many reasons. It’s ready in under 30 minutes, uses pantry staples, and is incredibly versatile. Plus, the combination of fluffy rice, fragrant spices, and fresh herbs is just… chef’s kiss. It’s a fantastic way to use up leftover rice, and it’s easily adaptable to your taste preferences. Honestly, what’s not to love?

Ingredients

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

• 1 cup Rice
• 1 medium Onion (chopped)
• 1 med-big Tomato (chopped)
• 1 Scrambled egg (optional)
• ¼ tsp Turmeric powder
• 1 – 1.5 tsp Chilli powder (adjust to your spice level!)
• 1 tbsp each Mint & coriander leaves (chopped)
• Salt to taste
• Sunflower oil

Ingredient Notes

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

• Rice: I prefer using long-grain rice like Basmati for this, but any rice will work. We’ll talk more about rice varieties later.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using less flavorful tomatoes, a tiny pinch of sugar can help balance the acidity.
• Chilli Powder: Kashmiri chilli powder gives a beautiful colour and mild heat. But feel free to use whatever chilli powder you have on hand!
• Fresh Herbs: Seriously, don’t skip the mint and coriander. They add such a lovely freshness.

Rice Varieties for Egg Rice

While any rice works, some are better than others!

• Basmati: My go-to! It’s fluffy, fragrant, and holds its shape well.
• Sona Masoori: Another popular Indian variety, slightly stickier than Basmati.
• Long-grain white rice: A good all-rounder if you don’t have Basmati or Sona Masoori.
• Avoid short-grain rice: It tends to get too mushy.

The Role of Turmeric and Chilli Powder

Turmeric and chilli powder aren’t just about flavour; they’re about tradition! Turmeric has amazing health benefits and gives the rice that beautiful golden hue. Chilli powder, of course, adds the warmth and spice we all crave. In Indian cooking, these spices are considered essential for both taste and well-being.

Sunflower Oil vs. Other Cooking Oils

I usually use sunflower oil for this recipe because it has a neutral flavour and a high smoke point. But you can also use vegetable oil, canola oil, or even groundnut oil. Just avoid strongly flavoured oils like olive oil, as they’ll overpower the other flavours.

Fresh vs. Dried Herbs – Mint & Coriander

Fresh herbs are always best, if you can get them. They have a much brighter flavour than dried herbs. However, if you’re in a pinch, you can use about 1 teaspoon of dried mint and coriander for every tablespoon of fresh.

Optional: Adding Protein – Egg Variations

The “Egg” in Egg Rice isn’t just a suggestion! Adding scrambled egg makes it a more complete meal. You can also add boiled and chopped eggs, or even a fried egg on top for extra richness. My friend, Priya, loves adding a dollop of yogurt with her egg for a cooling effect.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Cook the rice: Cook your rice separately until it’s tender but not mushy. Drain it well and set it aside. This is key to preventing sticky rice!
2. Sauté the onions: Heat a little sunflower oil in a pan over medium heat. Add the chopped onions and sauté until they’re soft and golden brown.
3. Cook the tomatoes: Add the chopped tomatoes and cook until they turn mushy and softened.
4. Spice it up: Stir in the turmeric powder, chilli powder, and salt. Cook for 1-2 minutes, stirring constantly, to remove the raw spice aroma. This step is important for developing the flavour.
5. Add the herbs & egg: Mix in the chopped mint and coriander leaves. If you’re using egg, add the scrambled egg now and combine well.
6. Fold in the rice: Gently fold in the cooked rice, making sure it’s evenly coated with the spice mixture.
7. Simmer & Serve: Cover the pan and cook on low heat for 2-3 minutes to let the flavours meld together. Serve hot and enjoy!

Expert Tips

A few little secrets to make your Egg Rice even better:

• Achieving Fluffy Rice: Don’t overcook the rice! It should be slightly firm to the touch.
• Balancing Spice Levels: Start with less chilli powder and add more to taste. You can always add more, but you can’t take it away!
• Preventing the Rice from Sticking: Make sure your pan is non-stick and use enough oil.
• The Importance of Low Heat: Cooking on low heat allows the flavours to develop without burning the rice.
• Using Leftover Rice: This recipe is perfect for using up leftover rice!

Variations

Let’s get creative!

• Vegan Egg Rice: Skip the egg and add some roasted vegetables like peas, carrots, or beans for extra protein and flavour.
• Gluten-Free Egg Rice: This recipe is naturally gluten-free! Just double-check that your spices are gluten-free as well.
• Spice Level Adjustments:
  • Mild: Use ¼ tsp chilli powder.
  • Medium: Use 1 tsp chilli powder.
  • Hot: Use 1.5 tsp or more chilli powder, or add a pinch of cayenne pepper.
• Festival Adaptations: During Navratri or fasting periods, you can skip the onions and garlic for a satvik version.

Serving Suggestions

Egg Rice is delicious on its own, but it’s even better with some accompaniments!

• Raita: A cooling yogurt dip.
• Pickle: A tangy Indian pickle.
• Papadums: Crispy lentil wafers.
• Dal: A lentil soup.

Storage Instructions

Leftover Egg Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might lose a little of its fluffiness, but it will still be delicious!

FAQs

Let’s answer some common questions:

What type of rice is best for this Egg Rice recipe?

Basmati rice is my favourite, but long-grain white rice works well too.

Can I make this Egg Rice ahead of time?

You can cook the rice ahead of time, but it’s best to assemble and cook the entire dish just before serving.

How can I adjust the spice level to my preference?

Start with less chilli powder and add more to taste.

Is it possible to make this recipe without eggs?

Absolutely! It’s still delicious without eggs.

What are some good accompaniments to serve with Egg Rice?

Raita, pickle, papadums, and dal are all great options!