Mushroom Egg Rice

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My second recipe with vegetable sources of protein is this simple mushroom and egg rice. Mushroom is one of the veggies to be high on protein. But like I mentioned yesterday, most of my recipes for this week has an additional protein source to truly qualify as a ‘protein rich’ dish.

This dish is one of my go-to mixed rice variations. Usually I toss in whatever vegetables I have on hand and name the dish later. I usually make it when I have just shopped for the week’s vegetables and so I would be able to spare a little of everything or the day before vegetable shopping when I have bits and pieces of everything. The mushroom and egg can be replaced with any vegetable of your choice. Carrots, peas, corn, mint, baby corn are all good options.

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Protein – Mushroom and Egg

Serves 2-3

WHAT WE NEED

Basmati Rice                               1 cup

Button mushrooms                   150 gms

Eggs                                              3

Oil                                                 2-3 tsp

Cloves                                           3

Cinnamon                                   1″

Cardamom                                  3

Star anise                                    1

Garlic cloves                               3

Red chilly powder                     1/2 tsp

Garam masala                            1 tsp

Salt

Water

 

WHAT TO DO

  • Wash and soak the basmati rice in water for half hour
  • Drain and cook it in a pan with 4 cups of water
  • Once the rice has been cooked, drain the water and pass the rice through running water to stop cooking. Set it aside
  • Chop the mushrooms and set aside
  • In a pan, heat the oil
  • Add cloves, cinnamon, cardamom and star anise
  • After a minute, finely chop and add the garlic cloves
  • Once the garlic starts turning brown, add the red chilly powder and chopped mushrooms
  • Cover and cook for 3-4 minutes on low
  • Beat the eggs in a bowl and pour it in the pan
  • After a minute, stir the eggs to scramble it and let it cook for 2-3 minutes
  • Ensure any water from the mushroom has been fully absorbed before adding the rice
  • Add the rice, garam masala and salt and mix well
  • Cover and cook for 2-3 minutes
  • Enjoy with raita or chips of your choice!

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

14 Comments Add yours

  1. Srivalli Jetti says:

    Sounds like such an inviting rice Sowmya..good to have such recipes that work out well..

  2. Kalyani says:

    treat for mushroom lovers ! my kids are yet to warm up to mushroom :-))

  3. This is a complete protein rich meal with eggs and mushrooms. Even I don’t have set rules when I am in kitchen. Sometimes when my daughter asks for a name, I name the dish for her sake. 🙂

  4. I often make mushroom rice minus eggs but as you made it purely protein rich, the dish completely justifies the same.

  5. Rajani says:

    Mushrooms and egg pair well with rice. It’s one of the combinations that my son eats without much fuss. Thanks for the lunch idea for tomorrow:-)

  6. Egg and Mushroom makes a yummy rice.. Perfect for a lunch box!My favorite combo..

  7. That’s one protein loaded bowl with both mushrooms and egg. A balanced meal for sure.

  8. Delicious combo. My girls will love this. In fact I do have a few mushrooms that need to be finished.Thank you for another eye opener.

  9. Anlet Prince says:

    this is so inviting. A instant protein rich recipe.

  10. That bowl looks fantastic ! Beautifully captured , somehow your clicks are always awesome , yes even the rice is excellent .

  11. Mayuri Patel says:

    Mushroom rice is my favorite. You’ve added eggs too, good idea to make it more protein rich.

  12. Priya Suresh says:

    Love this kind of simple and healthy rice, excellent way to sneak mushrooms, prefect rich dish to pack in lunchbox na.

  13. ruchi indu says:

    This seems to be a very filling lunchbox recipe. Loved it.

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