My story of Egg Basil Rice is simple. I had bought some basil leaves and I wanted to use them considering I love Basil and a die hard Thai food fan. However I can’t spend lot of time in kitchen..how ironical right? Considering I run Recipe Dabba…ha ha, we will talk about that story some other day.
So back to Egg Basil Rice , my outcome of whatever I had in fridge and I wanted to fix a common lunch for self and snack for my boy. I mostly like doing ‘one recipe for all times’ types. Just my way of saving time while still making everyone eat healthy and homemade food.My son who otherwise isn’t fond of egg rice loved this new flavour and I too enjoyed some extra helping for my lunch.Ya, I know not good!!
In this rice recipe though I added vegetables , you have choice to add or even skip but basil leaves is the primarily key apart from rice itself :). I think I would love to make this Egg Basil Rice everytime I bring Basil leaves now.
Ok so let’s go ahead for the recipe of Egg Basil Rice now and see if you would like to try it too.
Egg Basil Rice
Ingredients
- 1 cup Basil Leaves
- 3 cloves Chopped Garlic
- 2 cup Boiled Rice
- 1/2 cup Diced Zucchini
- 1/2 cup Boiled Corn
- 1/2 tsp Chilli Flakes
- 1/4 tsp Black Pepper
- 1 Egg
- 1/4 cup Chopped Onions
- 1 Green Chilli
- 2 tsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Dry Basil Leaves
Instructions
Heat 1 tsp olive oil and saute garlic, 3-4 chopped basil leaves, with some salt and red chilli flakes.
Add chopped zucchini and corn and saute for a minute and then add 6-7 basil leaves and boiled rice.
Mix it gently and add dry basil along with black pepper powder.
Tear apart left over basil leaves with hand and mix in the rice.
In another pan heat 1 tsp of oil, saute green chilli and onions and break an egg. Mix the egg so it scrambles into small pieces and add salt and black pepper.
Next mix this scrambled egg into the rice and mix gently before serving.