A delicious and spicy egg dish that can be put together in no time, perfect to pair with rice, roti or pulao . We had it for our sunday brunch with some bread toasts. You can also serve it as an party appetizer.

Spicy Egg Fry

Serves 2 to 3
Ingredients:

4 eggs
2 large onions, peeled and diced
1 tablespoons chopped ginger
1 tablespoons chopped garlic
5 dried red chillies
curry leaves, a handful
2 thai red chili (optional)
1 teaspoon black pepper powder
2 tablespoons chopped coriander leaves
salt, to taste

Method:

To prepare hard-boiled eggs, place eggs in a pan and cover with cold water. Eggs should be immersed completely in water. Bring the water to a rapid boil, then immediately remove from heat, cover and let it rest for exactly 10 minutes. Drain the water, roll the eggs around to crack the shells, then fill the pan with cold water and allow to stand another 5-10 minutes. Peel the shells and quarter the eggs and keep aside.

Heat oil in a heavy bottomed pan, once hot add in the chopped ginger, garlic, curry leaves and red chilli and fry.

Add the chopped onions and fry until the onions are browned and well roasted. Add salt, pepper powder and the eggs, mix well to coat without seperating the yolks.

Check for seasoning, mix in the chopped coriander, thai red chilli and serve.

Egg fried rice can be made in just 10 minutes if you have some left over rice. You can also add any vegetables you like and make it a great meal on its own. No left over rice? no worries, just cook some rice, let it cool down and put it in the refrigerator for about 1hour and you are ready to go! I know some of you might ask, why not use freshly cooked rice instead of left overs? The answer is, when frying the rice the moisture in the freshly cooked rice makes the rice to steam and turn mushy instead of frying the rice. Now lets move on to the recipe,

Egg Fried Rice

Serves 2

Ingredients:

1 cup cooked day old rice (i used basmati rice, jasmine rice would work well)

1 small onion, peeled and diced

1 small carrot, chopped and blanched

3 to 4 green beans, chopped and blanched

2 red thai chillies, deseeded and chopped

3 eggs, beaten with 1 tablespoons dark soy sauce

3 to 4 scallions/spring onions, chopped

1 tablespoons vegetable oil

salt and pepper to taste

Method:

Heat oil in a wok, scramble the beaten eggs with salt and pepper. Set aside.

In the same wok, add in the onions and fry until golden brown. Add the carrot and beans and saute on high heat for 1 minute.

Now, add the rice, egg, chilli and scallions. Fry on high heat until well mixed, check for seasoning.

Serve hot.

Yellow Rice

Serves 3 to 4

Ingredients:

2 cups uncooked basmati rice
1 large onion, peeled and thinly sliced
1 teaspoon ginger garlic paste
1 bay leaf
1 pandan leaf or rambha, cut into 3 pieces
3 green cardamom pods
2 tablespoons butter
2 to 4 green chillies
1/2 teaspoon turmeric powder
1/4 cup diluted coconut milk
2 cups water
salt, to taste

Method:

Soak the rice for 1 hour. Pour out the soaking water and wash the rice in several changes of water, until the water runs clear. Leave it to drain in a fine meshed strainer for about 10 minutes.

Heat ghee in a large sauce pan over medium heat and add the bay leaf, cardamom pods green chillies, pandan leaf and onion. Saute until the onion turns golden brown.

Add the ginger garlic paste and saute until the raw smell disappears.

Add the rice and saute for 3 minutes. Add the water, coconut milk, turmeric powder and salt. Bring to a boil over high heat.

Reduce the heat to the lowest setting, cover the pan and cook until the rice is done, 10 to 12 minutes.

Do not stir in between. Remove from the heat and let the rice rest, covered for about 5 minutes. Fluff it with fork and serve.