Egg rice from Chai, Chaat & Chutney: A Street Food Journey Through India (page 142) by Chetna Makan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on June 07, 2024

    A great way to use up left-over rice. It is a spicy version of how I'd make weekend brunch scrambled eggs for the kids when they were growing up, with rice added. It is very very good. (I will also add finely chopped vegetable, anything that needs using up.) Have made it with tofu scramble instead of eggs as well - quite good.

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