Instant Tempered Rice – It certainly is an easy recipe for a quick meal fix on a lazy day. Use this dish as a main or as a side, impress your family with it. Use this recipe as a base to add vegetables, meat, or follow it as is for a fast meal idea to satisfy your cravings.
Rice ranks as one of the most leading food crops in the world and it’s a staple food in many countries including Srilanka. So it was a big part of my diet when growing up. In fact, an authentic rice and curry would be one of the most famous meals there is.
We cook rice at least a few times a week and usually, we are often left with leftover plain rice. Ever wondered what you can do with the leftovers?
Tempered Egg Rice is the answer. This was my very first dish ever to cook when I started learning in the kitchen. It is easy and it can be as plain as just the rice butter and egg, but it was nothing close to how my mom would make.
At first, I didn’t bother with the spices and the extra work that goes into this recipe, but the more I was getting comfortable cooking I became serious about the flavours that go into it.
There is no right or wrong way to make this dish. It’s basically made with rice, eggs, butter and then some seasonings to get a good flavour out of it. That’s all there is to it. This is my go-to meal when I am super hungry and in need of a quick fix.
Scroll down for the Instant Tempered Egg Rice – The recipe is in details below. Enjoy!
Instant Tempered Rice - Easy Recipe for A Quick Meal Fix
Ingredients
- Butter
- Curry leaves
- 1/2 tsp Mustard seeds
- 2 Sundried red chilli pepper
- 1/2 medium-size Onions diced
- small piece Cinnamon stick
- 1/4 medium-size Tomato diced
- 1/2 tsp Turmeric powder
- 1/2 tsp Chilli flakes
- pinch Chilli powder -optional
- 2 large Eggs
- 2-3 cups Rice at least a day old rice*
- 1/2 tsp Black pepper powder
- Salt
- 1 Green chilli chopped
- Cilantro
Instructions
NOTES
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*This recipe will be done entirely on using medium heat but at any point:
- If it starts to smoke up - lower the temperature.
- If the ingredients look too dry - add little butter/oil
- If the bottom of the pan is being burned - lower the heat as well as add a little butter or oil.
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*Spices - This dish is a little spicy so go easy on the green chilli, chilli flakes, chilli powder and the black pepper. If you prefer a milder version you may cut it all off, the dish will still be good.
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*Butter - This recipe calls for butter but you may use olive oil, coconut oil, vegetable or even canola oil instead.
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*Rice - A day old rice works best on this recipe then the steamy fresh rice. If in case you didn't have old rice, then make them fresh and have it spread on a baking sheet or a large plate. Let it cool for at least an hour or more before using it on this recipe.
How It's Made
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Heat a non-stick pan on medium heat. Add butter, let it melt before adding the mustard seeds, few curry leaves and the sundried red chilli pepper.
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Soon it will start to sizzle. Add the diced onions and cook until it turns into translucent in colour. Add a piece of cinnamon stick to the onions then throw in the diced tomatoes along with the turmeric powder, chilli flakes, and chilli powder. Give it a good mix then push it to a corner of the pan.
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Next scramble the egg one at a time on the other side of the pan. Careful not to let the egg run-in with the onions. Keep them apart just until the egg gets scrambled well. Push the scrambled egg to the corner with the onions so the next egg can be done the same.
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Once all the eggs are scrambled mix it with the onions and the tomatoes well. Add a little more butter on to the pan then throw in the leftover white rice. Add black pepper powder, salt, and sliced green chilli as well.
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Stir everything together carefully. Let it simmer on low heat for about 5 mins covered with a lid.
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Taste to see if you need more spices and/or salt. Sprinkle a few leaves of chopped cilantro on top for garnishing. Serve warm with pickled lime, sundried curd chilli, or by itself.
Easier to make this instantly if you got the pre-cooked rice ready to go. Add any vegetables to this and turn it into a fried rice instead. If you want to get creative then go for it. I sometimes add Maldives fish, they are great for crunchiness. My mom doesn’t like adding the tomatoes but my hubby favours it. Some likes cumin seeds and garlic for added flavours. You may add meat or even cheese if you prefer. It is really up to you how you would want to make it, your food, you’re in control, so use this recipe as a base and be free to play with the ingredients.
