Egg Rice Fusion Skillet – Quick Biryani Twist

Instructions

1. Heat oil in a nonstick or heavy-bottomed pan.
2. Add cumin seeds and let them crackle.
3. Add chopped carrots, spring onions, peas, and corn. Sauté for 1–2 minutes on medium heat until slightly soft.
4. Add a pinch of turmeric, salt, and cumin-coriander powder. Stir briefly to coat the vegetables with spices.
5. Pour in the tomato-green chili paste and simmer for 3–4 minutes until the raw tomato smell disappears and the mix thickens slightly.
6. Spread the cooked rice evenly over the vegetable layer, gently pressing it down to form a flat surface.
7. Crack 2 eggs directly on top of the rice. Sprinkle a little salt and black pepper over the eggs.
8. Using a spoon or spatula, lightly spread the eggs across the rice so they cook evenly across the surface. Let it cook undisturbed for 2–3 minutes on low-medium heat.
9. Once eggs are mostly cooked, mix everything together—the rice, veggies, and eggs—until well combined.
10. Turn off the heat. Garnish with extra spring onions if you like. Serve hot!