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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.
For 4 servings
Scramble the Eggs
Sauté Aromatics and Vegetables
Toast the Sattu and Spices
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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.
This bihari recipe takes 30 minutes to prepare and yields 4 servings. At 938.38 calories per serving with 22.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Stir-fry the Rice
Finish and Garnish
Add 200g of cubed paneer, boneless chicken, or shrimp. Sauté the protein separately until cooked and add it back in with the scrambled eggs at the end.
Incorporate other vegetables like finely shredded cabbage, French beans, mushrooms, or sweet corn. Add them along with the carrots and capsicum.
Omit the eggs and use 200g of crumbled firm tofu instead. Scramble the tofu first and set it aside, just like the eggs.
For a healthier alternative, use cooked and cooled brown rice or quinoa instead of white basmati rice.
Eggs are a complete protein source, and sattu (roasted gram flour) adds a plant-based protein boost, essential for muscle repair, growth, and overall body function.
The inclusion of various vegetables like carrots, capsicum, and peas provides significant dietary fiber, which aids in healthy digestion, promotes satiety, and helps regulate blood sugar levels.
Basmati rice provides complex carbohydrates, which are the body's primary fuel source. This dish offers sustained energy, making it a fulfilling and satisfying meal.
Panch phoran and mustard oil are not just for flavor. In traditional medicine, these ingredients are valued for their digestive, anti-inflammatory, and antimicrobial properties.
One serving of approximately 1.5 cups contains around 450-500 calories, depending on the exact amount of oil and ingredients used.
It offers a good balance of macronutrients with protein from eggs and sattu, carbohydrates from rice, and fiber from vegetables. Using mustard oil in moderation provides beneficial fatty acids. To enhance its healthiness, you can increase the vegetable content or use brown rice.
Sattu is a flour made from roasted grams (chana). It is the signature ingredient that gives this dish its unique, nutty, and earthy Bihari flavor. While you can technically make the fried rice without it, it would lose its authentic 'Bihari' character.
Panch phoran is a five-spice blend of cumin, mustard, fenugreek, nigella, and fennel seeds. If unavailable, a simple tempering of 1/2 tsp cumin seeds and 1/2 tsp mustard seeds can be used as a substitute, though the flavor will be different.
Absolutely. To make it vegan, simply omit the eggs. You can replace them with 200g of crumbled firm tofu, which you can scramble and set aside at the beginning.
The most common cause of sticky fried rice is using freshly cooked, warm rice. It's essential to use cold, preferably day-old, rice. The grains are drier and firmer, which helps them separate and fry properly instead of clumping together.