l Egg pepper rice
Serves: 04
Preparation Time: 20 Minutes
Difficulty: Easy
- Egg - 2 no.
- Cooked (leftover) rice - 1.5 cup
- Refined oil - 3 table spoon
- Green chili - 1 no.
- Cumin - 2 teaspoon
- Pepper corns - 10-12 no.
- salt - as req
Preparation
- Hard boil egg (14-15 min)
- Dry roast (without oil) cumin & pepper corn in a flat pan and roughly (coarsely) powder them
- Finely chop green chili
Cooking
- Heat oil (little generously) over high flame,
- Add powdered cumin-pepper, green chili fry them little
- Add rice and toss/mix well in heat
Notes:
- Tastes better when consumed hot and immediately
- Handy recipe to do after a long tiring day
- Suggest to make the cumin-pepper powder in advance as it saves time & can be utilized for other recipes also
- Also, you can boil egg in advance and store in fridge (not more than a day)
- Can be eaten with any curry, even goes okay with tomato ketchup
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