Brown Rice & Egg Stir-Fry##, egg curry recipe

 Here’s another quick and healthy dinner recipe: **Brown Rice & Egg Stir-Fry** ### Ingredients: - 1 cup cooked brown rice - 2 eggs (beaten) - ½ cup mixed vegetables (carrots, bell peppers, peas) - 1 small onion (chopped) - 2 cloves garlic (minced) - 1 teaspoon olive oil - 1 teaspoon soy sauce (low sodium) - ½ teaspoon black pepper - ¼ teaspoon salt - ½ teaspoon red chili flakes (optional) - 1 teaspoon sesame seeds (for garnish) ### Instructions: 1. **Sauté the vegetables**: Heat olive oil in a pan over medium heat. Add onion, garlic, and mixed vegetables. Sauté for 3-4 minutes until slightly tender. 2. **Cook the eggs**: Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble them until fully cooked. 3. **Add the rice**: Stir in the cooked brown rice, soy sauce, black pepper, and salt. Mix everything well and cook for another 2 minutes. 4. **Garnish & serve**: Sprinkle red chili flakes and sesame seeds on top. Serve hot! **Ready in 15 minutes!** A protein-packed, fiber-rich, and satisfying meal. Enjoy!


Here's a simple recipe for egg curry that can serve 10 people: ### Ingredients: - **10 eggs** (boiled) - **3 onions** (finely chopped) - **2 tomatoes** (pureed or finely chopped) - **2 green chilies** (slit) - **1 tbsp ginger-garlic paste** - **2 tbsp oil** - **1 tsp cumin seeds** - **1 tsp mustard seeds** - **1/2 tsp turmeric powder** - **1 tsp red chili powder** - **1 tsp coriander powder** - **1 tsp garam masala** - **1 tsp salt** (adjust to taste) - **1/2 cup coconut milk** (optional for a creamy texture) - **Fresh coriander leaves** (for garnish) - **2 cups water** - **1 tbsp kasuri methi** (dried fenugreek leaves, optional) - **1/2 tsp hing (asafoetida)** (optional) ### Instructions: 1. **Boil the eggs**: Hard boil the eggs, peel them, and set them aside. 2. **Prepare the curry base**: - Heat oil in a large pan. Add cumin seeds and mustard seeds. When they splutter, add the chopped onions and sauté until golden brown. - Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears. - Add the green chilies and pureed tomatoes. Cook until the oil starts separating from the masala. 3. **Spice the curry**: - Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine all the spices. 4. **Add water and simmer**: - Pour in 2 cups of water and let it simmer for about 10-15 minutes, allowing the curry to thicken slightly. 5. **Add the eggs**: - Make small slits in the boiled eggs and gently add them to the curry. Stir carefully so that the eggs don’t break. - Add garam masala and kasuri methi (if using), and cook for an additional 5-10 minutes. 6. **Finish with coconut milk (optional)**: - If you want a creamy texture, stir in coconut milk and simmer for another 2 minutes. 7. **Garnish and serve**: - Garnish with fresh coriander leaves before serving. Serve with rice or roti. Enjoy your egg curry!


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