Rice Omelette | Boiled Rice Egg Omelette Recipe | Rice Egg Omelette

I am a great fan of Chef Jacob. Whenever I find time, I used to watch Chef Jacob‘s show in Sun Tv. In one of his shows, he made Rice Omellete with left-over rice dishes. I was just surprised when he said Rice Omelette. I was wondering how could one make Omellette with boiled rice?

When I saw how he made, I wanted to try it out that night itself. It was similar to the regular omelette we make. I simply like it, and may of my readers who tried this recipe said that it came out very well. I should only thank Late Chef Jacob for sharing this tasty omelette.

 

Preparation Time: Less than 5 minutes
Cooking Time: Less than 5 minutes
Makes: 2 persons
Recipe Category: Side dish
Recipe Cuisine: Indian
Recipe Reference: Late Chef Jacob

Ingredients

Eggs  – 2 nos.

Boiled rice – 1 cup

Chopped green chillies (pacha molaga) – 1

Chopped coriander leaves (kothamalli leaves) – 1 sprig

White pepper powder – a pinch

Salt – as desired

Oil – 1/2 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a bowl, put boiled rice, green chillies, eggs, coriander leaves, salt, and white pepper powder. Beat well.

2. Heat a griddle or dosa pan. Pour the egg-rice mixture on the pan, and add 1/2 teaspoon of oil on the corners of the omelette. Once the omelette is cooked on one side, flip it over and cook on the other side too. Do not use oil more than required because eggs will not absorb oil like how fish or chicken does.

Now, Rice Omelette is ready! Serve hot.

Serve. You can have this omelette with bread toast and as an accompaniment for the following dishes:
French Biryani, Egg and Soyabean Sprouts Fried Rice, Asparagus And Peas Pulao, Keerai Masiyal. Biriyani Brinjal Kuzhambu, Mochai Kara Kuzhambu, Capsicum Sambar,Mushroom Kuzhambu

Egg and Soyabean Sprouts Fried Rice

An egg-tremely fast and tempting friedrice!

I had bough a large pack of soybean sprouts thinking that I’ll finish it off soon. Soybean sprouts get spoiled soon.

 

With the big pack, I made subzis, curry, and sandwiches. Then, when I looked for some rice varieties using sprouts, I found this tempting recipe in cookingandme website.

Believe me or not, this dish came out very well. I just loved it. Finally, I found one of the ways I could eat this healthy sprouts.Thank you cookingandme for sharing this simple recipe.

Ingredients

Cooked Basmati rice/Left over boiled rice – 1 cup

Soyabean sprouts – 1/2 cup

Eggs – 3 nos.

Green chillies – 2 To 3 nos.

Soya sauce – 1/2 tablespoon

Ginger garlic paste – 1 teaspoon

Pepper – as desired

Salt – as desired

Oil – as desired

Step-By-Step Pictures

Add the eggs and stir for sometime

Soyasauce, green chillies and ginger garlic paste have been added

Adding rice

Egg and Soyabean Sprouts Fried Rice

Preparation

1. Beat the eggs with some salt and pepper.

2. In a frying pan, heat  two teaspoons of oil. Add the eggs and stir for some time. You will get egg scrambles. Leave it as large chunks and transfer it to a bowl.

3. In the same pan, add 2 teaspoons of oil. When the oil is hot, add the soybean sprouts and fry until the sprouts become little soft. Now, add the soya sauce, green chillies, and the ginger garlic paste. Saute until the raw smell of ginger garlic paste goes off.

4. Now, add the cooked rice, salt, and pepper. Finally, add the scrambled eggs and garnish using spring onions. Serve hot.

Now, the Egg and Soyabean Sprouts Fried Rice is ready!!!

Serve. GRAVIES FOR ROTIS

Cucumber Rice (Vellarikai Sadam)

A mild, tasty, soothing, and refreshing rice. Best for a lunchbox!

I had two cucumbers and left over rice. What more should I think of? I made this Cucumber Rice. Everytime, I make this rice, it turns out to be yummy.

 

I also shared this recipe with my relative and friend. They also tried at home and said that their family just love it. Their kids requested them to make this rice at least twice a week.

 

Groundnuts and cashew nuts enhance the taste of this cucumber rice. It is one of the best dishes when you prefer to pack something for lunch.

Ingredients

Boiled rice – 1 cup

Grated large cucumber – 1 no.

Chopped green chillies/red chillies – 3 nos.

Finely minced ginger – 2 teaspoons

Lemon juice – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Hing/asafoetida – 1/2 teaspoon

Curry leaves – 6 nos.

Coriander leaves – 1/2 cup

Mustard seeds – 1/2 teaspoon

Urad dal – 1/2 teaspoon

Fried cashews – 7 nos. (optional)

Fried ground nuts – 10 nos. (optional)

Ghee – 1 teaspoon (Use only ghee)

Salt – as desired

Preparation

1. In a pan, heat ghee. Add mustard seeds and when it splutters, add urad dal followed by chopped ginger and curry leaves.

2. When urad dal turns golden brown, add green chillies, asafoetida, turmeric powder, grated cucumber and salt in an order.

3. Fry fhe cucumber for five minutes and switch off the stove.

4. Now, add the boiled rice, lemon juice, cashews, ground nuts, and coriander leaves and mix well.

Now, Cucumber Rice is ready!!!

Serve: Pickle, Thuvaiyal, Chutney and Poriyal & Varuval

Cucumber Rice (Vellarikai Sadam)

A mild, tasty, soothing, and refreshing rice. Best for a lunchbox!

I had two cucumbers and left over rice. What more should I think of? I made this Cucumber Rice. Everytime, I make this rice, it turns out to be yummy.

 

I also shared this recipe with my relative and friend. They also tried at home and said that their family just love it. Their kids requested them to make this rice at least twice a week.

 

Groundnuts and cashew nuts enhance the taste of this cucumber rice. It is one of the best dishes when you prefer to pack something for lunch.

Ingredients

Boiled rice – 1 cup

Grated large cucumber – 1 no.

Chopped green chillies/red chillies – 3 nos.

Finely minced ginger – 2 teaspoons

Lemon juice – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Hing/asafoetida – 1/2 teaspoon

Curry leaves – 6 nos.

Coriander leaves – 1/2 cup

Mustard seeds – 1/2 teaspoon

Urad dal – 1/2 teaspoon

Fried cashews – 7 nos. (optional)

Fried ground nuts – 10 nos. (optional)

Ghee – 1 teaspoon (Use only ghee)

Salt – as desired

Preparation

1. In a pan, heat ghee. Add mustard seeds and when it splutters, add urad dal followed by chopped ginger and curry leaves.

2. When urad dal turns golden brown, add green chillies, asafoetida, turmeric powder, grated cucumber and salt in an order.

3. Fry fhe cucumber for five minutes and switch off the stove.

4. Now, add the boiled rice, lemon juice, cashews, ground nuts, and coriander leaves and mix well.

Now, Cucumber Rice is ready!!!

Serve: Pickle, Thuvaiyal, Chutney and Poriyal & Varuval

Peanut Rice | Verkadalai Sadham | Easy Lunchbox Recipes

A crunchy, simple, and tasty rice!

When I have left-over rice and have only less time to cook, without any hesitation, I cook this rice. I did not know that with very few ingredients, I could make a tasty rice. While eating this rice, in between when I bite the peanuts….wow…just love the crunchiness of the peanuts.You can use either black pepper powder or white pepper powder.

White pepper powder gives somewhat a bitter and salty taste. So, if you are using white pepper powder for the first time, add little by little and see whether you like taste or else go for black pepper powder. I am sure you would also like this crunchy and tasty rice. Thanks to Chef Jacob for sharing a very simple recipe.

 

Preparation Time. 1 minute
Cook Time. 5 minutes
Recipe Category. Indian
Serves. 2 persons

Ingredients

Raw peanuts – 1 cup
Boiled rice – 2 cups
Red chillies – 3 nos.
White/black pepper powder – 1 teaspoon
Chopped coriander leaves or spring onions (green part) – 1 cup
Salt – as desired
Oil – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a pan, heat oil. Add peanuts, salt, coriander leaves or spring onions (green part), red chillies, and boiled rice.  Fry for a minute or so.

2. Add pepper powder and fry for five more minutes.

Now, Peanut Rice is ready!!! Serve hot with some spicy curry or side dish.

Serve. Plantain Poriyal, Vendakkai Poriyal / Ladies Finger Stir Fry, Avarakkai Verkadalai Poriyal, Brinjal Pepper Masala, Brinjal Pirattal,

Brinjal Rajma Masala, Mushroom Curry, Turnip Poriyal