Garlic Egg Rice
Garlic Egg Rice
Ingredients
For the Garlic Paste
- 10 garlic, cloves, peeled
- 1 tablespoon chili powder
- 1/2 tablespoon salt
- 1/4 cup curry leaves, fresh
For the Garlic Egg Rice
- 4 tablespoons vegetable oil
- 1/2 tablespoon mustard seeds
- 3 eggs
- 4 cups leftover rice, cold
- 1/4 cup fresh cilantro, chopped
For Serving (Optional)
- 4 eggs, for omelettes
- as needed chili powder, for garnish
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Combine the peeled garlic cloves, 1 tablespoon of chili powder, 1/2 tablespoon of salt, and curry leaves in a mortar. Pound with a pestle until a smooth paste forms. Set aside.
⏱️ 5 min
- 2
Heat 4 tablespoons of vegetable oil in a large pan or wok over medium-high heat.
⏱️ 1 min
- 3
Add the 1/2 tablespoon of mustard seeds to the hot oil. Cook until the seeds begin to splutter, about 30 seconds.
⏱️ 1 min
- 4
Add the prepared garlic paste to the pan. Sauté, stirring constantly, for 2-3 minutes until fragrant and the paste is lightly cooked and bubbly.
⏱️ 3 min
- 5
Crack the 3 eggs directly into the pan with the garlic paste. Scramble the eggs into the paste, mixing well until the eggs are cooked through and integrated with the paste.
⏱️ 3 min
- 6
Add the cold leftover rice to the pan. Mix thoroughly with the egg and paste mixture, ensuring all the rice grains are evenly coated and have an orange-red color.
⏱️ 4 min
- 7
Stir in the 1/4 cup of chopped fresh cilantro. Give a final mix to incorporate the cilantro.
⏱️ 1 min
- 8
Serve the garlic egg rice hot. Optionally, prepare individual omelettes or fried eggs to serve alongside, garnished with a sprinkle of chili powder and fresh cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Egg Rice
For the Garlic Paste
- 10 garlic, cloves, peeled
- 1 tablespoon chili powder
- 1/2 tablespoon salt
- 1/4 cup curry leaves, fresh
For the Garlic Egg Rice
- 4 tablespoons vegetable oil
- 1/2 tablespoon mustard seeds
- 3 eggs
- 4 cups leftover rice, cold
- 1/4 cup fresh cilantro, chopped
For Serving (Optional)
- 4 eggs, for omelettes
- as needed chili powder, for garnish
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Combine the peeled garlic cloves, 1 tablespoon of chili powder, 1/2 tablespoon of salt, and curry leaves in a mortar. Pound with a pestle until a smooth paste forms. Set aside.
⏱️ 5 min - 2
Heat 4 tablespoons of vegetable oil in a large pan or wok over medium-high heat.
⏱️ 1 min - 3
Add the 1/2 tablespoon of mustard seeds to the hot oil. Cook until the seeds begin to splutter, about 30 seconds.
⏱️ 1 min - 4
Add the prepared garlic paste to the pan. Sauté, stirring constantly, for 2-3 minutes until fragrant and the paste is lightly cooked and bubbly.
⏱️ 3 min - 5
Crack the 3 eggs directly into the pan with the garlic paste. Scramble the eggs into the paste, mixing well until the eggs are cooked through and integrated with the paste.
⏱️ 3 min - 6
Add the cold leftover rice to the pan. Mix thoroughly with the egg and paste mixture, ensuring all the rice grains are evenly coated and have an orange-red color.
⏱️ 4 min - 7
Stir in the 1/4 cup of chopped fresh cilantro. Give a final mix to incorporate the cilantro.
⏱️ 1 min - 8
Serve the garlic egg rice hot. Optionally, prepare individual omelettes or fried eggs to serve alongside, garnished with a sprinkle of chili powder and fresh cilantro.
⏱️ 2 min