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A simple yet flavorful egg fried rice from Odisha, made with fluffy rice, scrambled eggs, and crisp vegetables. This quick and easy one-pot meal, distinguished by the subtle warmth of mustard oil and turmeric, is a weeknight dinner favorite in many Odia households.
Prepare the Eggs
Sauté Aromatics and Vegetables
Combine Rice and Seasonings
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A simple yet flavorful egg fried rice from Odisha, made with fluffy rice, scrambled eggs, and crisp vegetables. This quick and easy one-pot meal, distinguished by the subtle warmth of mustard oil and turmeric, is a weeknight dinner favorite in many Odia households.
This odia recipe takes 25 minutes to prepare and yields 4 servings. At 419.74 calories per serving with 12.2g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Garnish
Add 150g of small, cooked shrimp or finely chopped boneless chicken along with the vegetables for a more substantial meal.
Incorporate other vegetables like green peas, sweet corn, shredded cabbage, or finely chopped bell peppers. Add them along with the carrots and beans.
Finely chop the green chillies instead of slitting them, or add a pinch of red chilli powder along with the turmeric for extra heat.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The carbohydrates from rice provide a quick and sustained source of energy, making this a fulfilling meal to power you through your day.
The inclusion of vegetables like carrots and beans adds essential vitamins (like Vitamin A and C), minerals, and dietary fiber, which aids in digestion and overall health.
It can be a balanced meal, providing carbohydrates from rice, protein from eggs, and vitamins from vegetables. To make it healthier, you can increase the quantity of vegetables, use brown rice, and be mindful of the amount of oil used.
One serving of Odia Egg Fried Rice contains approximately 450-500 calories, depending on the type of rice and amount of oil used. This makes it a moderately caloric and satisfying main course.
Medium to long-grain rice like Basmati or Sona Masuri works best. The key is to use rice that has been cooked and completely cooled, preferably refrigerated overnight. This helps the grains stay separate and firm.
Yes, you can substitute mustard oil with any neutral vegetable oil like sunflower, canola, or peanut oil. However, mustard oil provides a unique pungent flavor that is characteristic of this regional dish.
Store leftover fried rice in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes, or stir-fry in a hot pan until heated through.