Name: Muttai sadam/ egg rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: En
Ingredients: Cooked brown rice, 1 cup.; Medium-size red onions, 2.; Green chilies, 2-3 depending upon preferred heat level.; Whole pepper corns, ¼ teaspoon. This can be omitted if preparing for kids.; Fennel seeds, ½ teaspoon.; Curry leaves, a few leaves.; Chopped cilantro, for garnishing.; Eggs, 3. Substitutes like Egg Beaters also work well here.; Salt as per taste.; Ginger-garlic paste, 1 teaspoon.

Ingredients

Cooked brown rice, 1 cup.
Medium-size red onions, 2.
Green chilies, 2-3 depending upon preferred heat level.
Whole pepper corns, ¼ teaspoon. This can be omitted if preparing for kids.
Fennel seeds, ½ teaspoon.
Curry leaves, a few leaves.
Chopped cilantro, for garnishing.
Eggs, 3. Substitutes like Egg Beaters also work well here.
Salt as per taste.
Ginger-garlic paste, 1 teaspoon.

Preparation

Preparation15 min

Cook time20 min

Slice the onions thinly and slit the green chilies into two. Heat a pan with a tablespoon of oil.
Add the fennel seeds and peppercorns once the oil is hot and fry them for a few seconds.
Then add the sliced onions and curry leaves and sauté for a few minutes until the onions are tender.
Next add the ginger-garlic paste along with the slit green chilies and salt and keep sautéing under medium flame until everything is well blended.
Break in the eggs now and scramble the eggs until the eggs are cooked.
Once the eggs are cooked, add the cooked rice, mix everything well, and let it sit under low flame for 5 minutes.
Garnish with chopped cilantro and serve hot with any spicy side dish.