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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.

Heat 4 tablespoons of vegetable oil in a large pan or wok over medium-high heat.

Add the 1/2 tablespoon of mustard seeds to the hot oil. Cook until the seeds begin to splutter, about 30 seconds.

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.

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.

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.

Stir in the 1/4 cup of chopped fresh cilantro. Give a final mix to incorporate the cilantro.

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.


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.

Heat 4 tablespoons of vegetable oil in a large pan or wok over medium-high heat.

Add the 1/2 tablespoon of mustard seeds to the hot oil. Cook until the seeds begin to splutter, about 30 seconds.

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.

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.

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.

Stir in the 1/4 cup of chopped fresh cilantro. Give a final mix to incorporate the cilantro.

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.
