Vegetable Egg Rice is a delightful one-pot wonder that combines the comforting flavours of fluffy rice, colourful vegetables, and scrambled eggs. It’s a wholesome and satisfying meal perfect for those busy weeknights when you need something delicious on the table in no time.
This recipe is a harmonious blend of textures and tastes. The rice is first soaked, ensuring it cooks up light and fluffy. Then, a medley of
vegetables—crunchy cabbage, fresh French beans, and vibrant spring onions—are sliced into strips, adding colour and nutrition to the dish.
The magic happens in a heavy-based pan, where the vegetables are sautéed with green chillies and a vegetable stock cube. This step infuses the dish with depth and flavour. The rice, soaked and drained, joins the party, and as it cooks, it absorbs all those delicious flavours.
But what indeed elevates this dish is the addition of scrambled eggs. The eggs are gently poured over the rice and whisked with coriander leaves and a pinch of salt. They cook together, creating a creamy, protein-packed layer that ties everything together.
Once cooked, the dish is garnished with more fresh coriander leaves, adding colour and freshness. It’s a symphony of flavours and textures in every bite.
Vegetable Egg Rice
- 1 cup Rice
- 2 tbsp Oil
- 2 Green Chillies (sliced into 1-inch strips)
- 1/4 small Cabbage (sliced into 1-inch strips)
- 6 to 8 French Beans (sliced into 1-inch strips)
- 2 Spring Onions (sliced into 1-inch strips)
- 3/4 tsp Salt
- 1 Vegetable Stock Cube
- 2 Eggs
- 2 tbsp minced Coriander Leaves
- 1 tbsp coarsely chopped Coriander Leaves (for garnish)
- Wash rice and soak in water for 15 minutes.
- Heat oil in a heavy-based pan over moderate heat.
- Add green chillies, vegetables, and 1/2 tsp salt. Stir.
- Cover the pan and cook over low heat for 1 to 2 minutes.
- Drain the soaked rice and add it to the pan.
- Crumble in the vegetable stock cube and stir until the rice turns translucent.
- Mix in 2 cups of water.
- Cook the rice for 8 to 10 minutes until the water is almost absorbed.
- Whisk eggs with 1/4 tsp salt and 2 tbsp minced coriander leaves. Pour it over the rice and stir gently.
- Cover the pan and cook until the water is absorbed and the rice is tender.
- Remove the pan from heat and leave it covered for 5 minutes.
- Garnish with 1 tbsp coarsely chopped coriander leaves.
- Serve hot.
Frequently Asked Questions (FAQs):
Can I customize this Vegetable Egg Rice with other vegetables?
Absolutely! You can add your favorite vegetables like bell peppers, peas, or carrots to make it even more colorful and nutritious.
What can I serve with Vegetable Egg Rice?
It’s a complete meal on its own, but you can pair it with a simple cucumber salad or a side of yogurt for added freshness.
Can I make this recipe vegetarian by omitting the eggs?
Are there any variations of this recipe with different flavors?
Yes, you can experiment with different seasonings like soy sauce, ginger, and garlic to create a Chinese-inspired version of Vegetable Egg Rice.
Can I use brown rice instead of white rice for a healthier option?
Certainly! You can use brown rice for added fiber and nutrients, but adjust the cooking time and liquid accordingly as brown rice takes longer to cook.