Preparation time
- Total: Approximately 50 minutes
- Preparation: 20 minutes
- Cooking: 30 minutes
Ingredients
- 1-1/2 cup Cooked rice
- Methi Leaves (Fenugreek Leaves) - a bunch
- 3 cloves Garlic - minced
- 1 Onion - thinly sliced
- 1 Green Chilli - finely chopped
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Extra Virgin Olive Oil
- 2 Whole Eggs
- Coriander (Dhania) Leaves - a bunch
Instructions
- To begin making the Fenugreek & Egg Fried Rice Recipe (Anda Methi Chawal), make sure you have all the ingredients ready including some cooked rice
- A day old rice works great for such quick recipes
- We will next, cook the eggs to a scramble
- Heat a dollop of butter in a skillet, break the eggs into the pre heated skillet
- Add some salt and black pepper and keep whisking the eggs till it forms a scramble
- Keep the scrambled eggs aside
- Next, heat large wok over medium heat
- Add the cumin seeds and allow to crackle
- Add the chopped garlic, green chili and onions
- Stir-fry until the onions become soft and transparent
- Once the onions have softened, add the chopped fenugreek (methi) leaves and cook until the leaves turn soft
- Add the scrambled eggs and stir to combine
- Finally add the cooked rice, season with salt and pepper to taste and give the rice a stir to combine it along with the methi leaves and eggs
- Stir fry the rice over medium high heat for few minutes, until the flavors are blended well together
- Check the salt and spice levels and adjust to suit your taste
- Finally stir in the chopped coriander leaves and serve warm Serve Fenugreek & Egg Fried Rice Recipe (Anda Methi Chawal) for the dinner along with Mushroom and Bok Choy Stir Fry Recipe for a wholesome weeknight dinner or even pack them into a lunch box for kids
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 3
- Indo Chinese
- Lunch
- Eggetarian