Name: Spicy Egg Pepper Rice
Prep time: 10 min
Cook time: 10 min
Total time: 140 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cooked Rice, cooled, grains separated; 3 Egg, whisked in a bowl; 1½ tsp Ground Black Pepper, coarsely crushed preferred; 1 large Onion, finely chopped; 2 Green Chili Pepper, finely chopped; 12 Curry Leaves, fresh; 1 tsp Mustard Seeds, rai; 1 tsp Split Black Gram, urad dal; 2 tbsp Cooking Oil, sesame or groundnut oil preferred; ¼ tsp Ground Turmeric, for a light golden hue; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped for garnish

2 hr 20 mintotal

20 min hands-on2 hr hands-off

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Heat oil in a wide, heavy pan or wok on medium-high heat. Add mustard seeds and let them splutter.
Add the urad dal and fry until it turns a light golden brown. Quickly throw in the fresh curry leaves and chopped green chilies, letting them crackle.
Add the finely chopped onions. Sauté continuously until the onions turn completely soft and translucent.
Push the onion mixture to one side of the pan. Pour the whisked eggs into the empty side.
Let the eggs cook slightly for 10 seconds, then vigorously scramble them into soft curds using a spatula. Once scrambled, mix the eggs with the resting onions.
10 sec
Add turmeric powder, freshly crushed black pepper, and salt. Mix thoroughly.
Add the cold cooked rice to the pan. Break apart any clumps. Toss everything vigorously on high heat for 2-3 minutes, ensuring the pepper and eggs coat the rice evenly.
2–3 min
Turn off the flame, garnish generously with fresh coriander, and serve extremely hot.

How to tell it's done

Tender scrambled egg bits intertwined with spiced, distinct rice grains offering a sharp peppery bite.

Nutrition

Per serving, from 2 servings.

460kcal

Where the calories come from

Protein14.3 g13%
Carbohydrate53.2 g46%
Fat20.9 g41%

Sugars: 3.9 g
Saturated fat: 4.4 g
Fibre: 3 g
Sodium: 1264 mg
Potassium: 335 mg
Calcium: 85 mg
Iron: 2.3 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The secret to this dish is using freshly pounded coarse black peppercorns rather than fine store-bought pepper powder. It delivers a punchy heat rather than a dusty flavor.

What to serve it with

A super quick comfort meal perfect for dinner. Needs no accompaniment, but tastes great with a side of crispy Fryums or potato chips.

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Ingredients