Egg Rice
Egg rice is a quick one-pan Indian dish that turns cooked rice and two eggs into a full meal in about half an hour. Its flavor comes from a small pinch of ground cinnamon, cardamom and cloves, used sparingly so it perfumes the rice without overwhelming it. Ginger, garlic and green chile add heat and depth. It also works well for using up leftover rice.
Instructions
Cook the rice according to your usual method and set it aside. Plain, fully cooked rice is the base for everything that follows.
Set a pan over medium heat and add the chopped onion and green chiles. Sweat them together without letting them brown, until the onion turns soft and translucent.
Stir in the ginger paste and the garlic paste. Cook them briefly with the onion and chiles until the raw smell fades.
Add the cooked rice to the pan and mix well so the onion, chile and pastes are spread evenly through the grains.
Sprinkle in the salt and the ground spice blend, made from cinnamon, cardamom and cloves. Stir again to distribute the seasoning.
Pour in the beaten eggs and stir continuously. Keep cooking until the egg has set and is mixed through the rice, with no wet egg left in the pan.
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