This Vegetable Egg Fried Rice is a comforting, flavourful dish often prepared for family lunches and small celebrations. Made with fragrant biryani rice, fresh vegetables, eggs, and gentle spices, it reflects the joy of simple cooking done with care and patience.
Cooked slowly in ghee and coconut oil, this rice is aromatic, colourful, and satisfying — perfect for sharing with loved ones.
🍚 Ingredients
- Biryani Rice (Jeera rice) – ½ Kg
- Carrot – 1 Cup
- Beans – 1 Cup
- Green Chilli – 5
- Curry Leaves – 50 leaves
- Coriander leaves – 2 Tablespoons (chopped)
- Big Onion – 5
- Small Onion – 20
- Garlic – 15 cloves
- Ginger – 1 big piece (4 inches long)
- Cashew Nuts – 1 Cup (roasted)
- Pineapple Essence – 1 Teaspoon
- Cloves – 5
- Cardamom – 1 Teaspoon (powdered)
- Cinnamon – 1 piece (1 inch long)
- Ghee – 4 Tablespoons
- Eggs – 4
- Coconut Oil – 1 Tablespoon
- Salt – To taste
- Lemon Juice – 1 Tablespoon
👩🍳 Preparation Method
1. Cook the Rice
Cook the biryani rice with sufficient water, salt, and 1 tablespoon coconut oil.
Make sure the rice is not overcooked — it should remain firm and separate.
Drain and keep aside once done.
Adding oil prevents the rice grains from sticking together.
2. Prepare the Vegetable Base
Take a deep, wide cooking pot large enough to hold the rice and vegetables.
Heat ghee and add half of the chopped onions, carrots, and beans.
Sauté for a few minutes until the vegetables soften slightly.
3. Add Eggs
Break the eggs, beat lightly, and pour them into the sautéed vegetables.
Cook until the eggs are firm and dry, stirring gently.
4. Add Spices and Flavouring
Add:
- Curry leaves
- Cloves
- Cardamom powder
- Cinnamon
- Lemon juice
- Pineapple essence
- Salt (as required)
Sauté gently on low flame for a few minutes so the aromas blend well.
5. Combine Rice and Vegetables
Add the cooked rice little by little into the vegetable-egg mixture.
Mix gently, cover, and keep on low flame for 5–10 minutes.
Stir occasionally, ensuring the rice does not burn.
You may add a little soya sauce if you like — this is optional.
Once everything is well mixed, switch off the stove.
6. Garnishing
In another pan, heat some ghee and fry the remaining onions until golden.
Keep aside.
Roast the cashew nuts if not already done.
Transfer the rice to a serving container and garnish with:
- Fried onions
- Roasted cashew nuts
- Chopped coriander leaves
🍽️ Serving Suggestions
Serve this Vegetable Egg Fried Rice hot with:
- Curd salad
- Pickle
- Papad
Those who prefer can enjoy it along with chicken roast as well.
👵 Grandma’s Kitchen Note
This rice dish is best enjoyed fresh and warm.
Cook slowly, mix gently, and let the flavours come together naturally.
Food made with patience always brings the family closer.
Have a great appetite, and let your family enjoy a gala lunch.
Bye… Bye… till we meet again with another kitchen experiment.
My Grandma’s Healthy School 