Simple Egg Fried Rice

Do you have some left over rice from the previous day and not sure about what to do with it? Try turning the rice to yummy egg fried rice and see how fast it goes away. You can also do it with freshly cooked rice. Choice is yours and here is the recipe.


Cooked Basmathi rice or regular rice : 1 rice cooker cup

2-3 tbsp oil

1 tsp Mustard seeds (Aavaalu)

1 tsp Urad Dal (uddi/minapa pappu)

1 tsp Cumin seeds (Jilakarra)

1 tsp Chana Dal (Senaga pappu)

2-3 Green Chillies finely chopped (adjust to your spice level)

4-5 cloves Garlic smashed

1 large Onion finely chopped

3 Eggs

1 tsp Red Chilli powder

1 tsp Coriander powder

A pinch of Turmeric

1 tsp pepper

Salt to taste

Coriander to garnish
  • Heat oil in a pan, add mustard seeds, urad dal and cumin seeds. When mustard seeds splutter, add chana dal, green chillies, garlic, onions and saute until onions become transparent.
  • Add eggs and saute till they are 90% cooked.
  • Add red chilli powder, dhaniya powder, salt and pepper and saute for 5 minutes on low heat.
  • Add rice, mix well and saute for 4 minutes. Garnish with coriander and serve hot.


Fried Dal / Veyinchina Pappu

Fried Dal is one of my all time favorites. I should say my Mom is the main reason behind me cooking this. She has this strange habit of NOT cooking what she extremely likes and this is one on the list. We used to visit my Grandmamma’s place when ever we felt like eating this yummy dish. Unfortunately, my Grandmamma is no more and I have decided to take her place for my Mom. I live in US and my Mom lives back in India, so I really can’t make it when ever she feels like having it,  but I can make it when ever we meet. She was here with me for almost 3 months last year and that was the first time she ever had my Fried Dal (actually my FOOD) because I never actually cooked when I was back in India. So dear friends, I have now decided to give this delicious recipe to all of you so that you can enjoy having this as much as my Mom does. Here it is….


2-3 tbsp oil

1 1/2 cup Toor dal (Kandi pappu) – Do not wash

1 large Onion finely chopped

1 whole Garlic (10-12 cloves) – minced and smashed

1 tsp Cumin seeds (Jilakarra)

1 tsp Fenugreek seeds (Menthulu)

8-10 dry red chillis

1 tsp Coriander seeds (Dhaniyalu) – Optional

3 large Tomatoes finely chopped

8-10 Curry leaves

1 tbsp Tamarind (Lemon sized)

salt (to taste)

Coriander to garnish

  • Heat oil in a pressure cooker, add cumin seeds, fenugreek seeds, red chillis, coriander seeds, curry leaves, garlic, onion, dal (unwashed) and fry them on a low flame till dal turns brown.
  • Add tomatoes and saute till they become soft.
  • Add 5-6 cups water (more if needed) and drop tamarind in the water (do NOT mix). Pressure cook up to 3 whistles and turn off the heat.
  • Once pressure is off, remove lid, add salt and smash it. Garnish with coriander and serve hot with rice.

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