Mushroom Egg Rice


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.


Protein – Mushroom and Egg

Serves 2-3


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





  • 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!


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


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

Mint Rice


Remember I was telling you about the new vegetable vendor in our complex who was giving out free tomatoes? Seems like too many people cast their evil jealous eye on me and hence that vendor has stopped coming. Boo hoo. Serves me right for shouting out ‘free tomatoes’ from the rooftops. Anyway, the last time he came, I wanted to buy fresh mint and he had these really huge bunches of them. I picked up a bunch enthusiastically and then came home to realize that it was much larger than I thought it to be. So we had a very minty last week when I added it to every dish I made – Sambhar, Rasam, tea, pulao, noodles, etc. Then, I figured it would be my best bet for this week’s theme of One ingredient Three Dishes. So my ingredient for this theme is Mint and the first recipe is the classic mint rice.

This recipe is the tougher one for mint rice. In my usual lazy avatar, I simply sauté onions, mint and baby corn and mix that with cooked rice. This recipe involves some more ingredinets like green chillies, coconut and garlic and an additional step of grinding them together in a mixer. But if you are a coconut fan, then you must try this one. So here goes –

Serves 3


Rice                              1 cup

Grated coconut         4 tbsp

Mint leaves                 From 10-12 stalks

Green chillies             1-2

Cumin seeds                1 tsp

Garlic                              2 cloves

Ginger                             1″

Oil                                    1 tbsp

Mustard seeds              1/2 tsp

Onion, medium            1

Ghee                                 2 tsp



  • Cook the rice and then spread it on a plate 
  • Add the ghee and mix it with the rice and let it cool
  • Take the grated coconut, garlic, cumin seeds, ginger and mint leaves in a mixer 
  • Blend it to a semi fine paste adding little water to aid the blending
  • Heat oil in a pan and once it is heated add the mustard seeds
  • Finely dice the onion and add it to the pan and sauté
  • Once the onion starts Turing brown, add the mint coconut mixture and fry till the raw smells goes
  • Add the cooked rice and salt and mix well
  • Simmer for 2-3 minutes and turn off the gas
  • Serve warm with any raita  or chips or papad
  • Enjoy!


This is my post for the Blogging Marathon under the theme – One ingredient Three Dishes.


Check out the Blogging Marathon page for other marathoners doing this BM.