The egg is a versatile ingredient. You can use them in any dish like biryani, curry, gravy, fry, etc. I enjoy eating the egg and my favourite dish is Egg Manchurian and Egg rice. Egg rice is very simple and easy to make without compromising the taste. We add vinegar or soy sauce in Egg fried rice but in this recipe, we add basic Indian ingredients like green chillies, curry leaves and coriander leaves. You can make this in 5 minutes if the cooked rice is ready. I always use my leftover rice for making variety rice, and this egg rice is usual in my menu. You can serve this with chicken fry, egg fry, potato fry, yam fry or with any accompaniment. I learnt this recipe from my grandmother. She makes this on Sunday when we visit her. I learnt a few good recipes from her and this one is one of my favourites.
Tips to make perfect Mutton Sukka:
1. Adding curry leaves, green chillies and coriander leaves are important in this recipe.
2. Do not add any extra spice powders.
3. Rice should not be more than eggs then we won’t get the real taste.
4. You can even use leftover rice.
Here is the step by step process for Egg Rice:
Take a pan, add 3 tbsp oil, add 1tsp fennel seeds,
Then add 5 numbers cloves, 2 small pieces cinnamon and mix well.
Then add 1 onion finely chopped and saute well.
Now add 2 sprigs curry leaves, 1 green chilli and mix well.
Then add 2 egg and make scramble along with onions.
Once the egg is half cooked then add 1 cup cooked rice,
salt to taste and mix everything well.
Once everything is mixed, add coriander leaves and give it a mix. Serve with any accompaniment.
Serve with Love