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egg rice made with sri lankan spices, plated and garnished ready to enjoy

Sri Lankan Egg Rice Recipe

Turn leftover rice into a cozy, flavorful Sri Lankan egg rice in minutes. Quick, comforting, customizable, and perfect for busy days or late‑night cravings.
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Cook Time 20 minutes
Servings: 2 portions
Course: Dinner, Lunch, Side Dish
Cuisine: Sri Lankan
Calories: 390
Ingredients Method

Ingredients
  

  • 1 tbsp Oil of your choice
  • ½ tsp Mustard seeds
  • few Curry leaves
  • 1 Sun‑dried red chili pepper
  • ½ medium Onion sliced
  • ¼ medium Tomato diced
  • small piece Pandan leaf optional
  • small piece Cinnamon stick
  • ½ tsp Turmeric powder
  • 1/2 tsp Chili flakes
  • 1/2 tsp Chili powder
  • 2 large Eggs
  • 2 cups White rice a day-old preferred
  • Salt to taste
  • 1 Green chili sliced
  • 1 tbsp Butter of your choice
  • fresh Cilantro for garnishing

Method
 

  1. Heat oil in a large non‑stick pan over medium-high temperature. Add mustard seeds to let them pop. Toss in sundried red chili pepper and curry leaves (they'll sizzle and crisp).
  2. Add onions, tomatoe and sauté for 2 minutes until soft.
  3. Add pandan leaf, cinnamon stick, turmeric, chili flakes, and chili powder. Give it a quick mix. Push everything to one side of the pan.
  4. Scramble the eggs on the empty side until cooked. Lower the heat and add rice, salt, and green chilies. Mix everything together so the spices coat the rice evenly.
  5. Add butter and cook for 2 minutes. Taste and adjust salt. Remove from heat and garnish with cilantro.