A unique twist on classic egg fried rice, infused with the rustic flavors of Bihar. Punchy mustard oil, aromatic panch phoran, and a secret touch of sattu give this dish an unforgettable earthy taste. A quick and satisfying one-pot meal.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
931cal
23gprotein
160gcarbs
20g
Ingredients
4 cup Basmati Rice (Cooked and chilled, preferably day-old)
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
Energy-giving Bihari Egg Fried Rice with a tangy tomato chutney. Quick to make and perfectly spiced!
This bihari dish is perfect for lunch. With 988.23 calories and 23.65g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup Green Peas (Fresh or frozen)
1 tbsp Sattu (Roasted gram flour)
0.5 tsp Turmeric Powder
2 tbsp Soy Sauce (Dark or light)
1 tsp White Vinegar
0.5 tsp Garam Masala
0.5 tsp Black Pepper Powder (Freshly ground is best)
1.5 tsp Salt (Adjust to taste)
0.25 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Scramble the Eggs
In a small bowl, crack the eggs and whisk them with 1/4 tsp of the salt and 1/4 tsp of the black pepper.
Heat 1 tbsp of mustard oil in a large wok or heavy-bottomed pan over medium-high heat.
Pour in the whisked eggs. Let them set for a few seconds before gently scrambling until just cooked but still soft, about 1-2 minutes. Remove the scrambled eggs from the pan and set aside.
2
Sauté Aromatics and Vegetables
In the same wok, add the remaining 3 tbsp of mustard oil. Heat it over high heat until it's shimmering and slightly smoking.
Carefully add the panch phoran and let the seeds splutter for about 30 seconds to release their aroma.
Add the chopped onion and sauté for 1 minute until it starts to soften. Add the ginger-garlic paste and green chilies, and cook for another minute until the raw smell disappears.
Add the diced carrots, capsicum, and green peas. Stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.
3
Toast the Sattu and Spices
Reduce the heat to medium-low. Add the turmeric powder and sattu to the wok.
Stir continuously for 45-60 seconds. The sattu will become fragrant and slightly toasted. Be careful not to let it burn.
4
Stir-fry the Rice
Increase the heat back to high. Add the cold, cooked rice to the wok. Use your spatula to gently break up any large clumps.
Drizzle the soy sauce and vinegar around the edges of the wok. Add the remaining salt and black pepper.
Toss and stir-fry everything vigorously for 3-4 minutes, ensuring each grain of rice is coated and heated through.
5
Finish and Garnish
Return the scrambled eggs to the wok and sprinkle the garam masala over the rice.
Give it a final toss for about 1 minute to combine everything well.
Turn off the heat. Garnish generously with chopped spring onion greens and coriander leaves. Serve hot.
57cal
1gprotein
5gcarbs
4gfat
Ingredients
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
Bihari Egg Fried Rice Recipe - North Indian Lunch | CraftMyMeals
