CARROT RICE WITH EGGS – AN EASY LUNCH BOX RECIPE

Carrot rice with eggs is a healthy and simple lunch box recipe with carrot and eggs. Carrot rice is an excellent way to include the carrot in kids diet.

An easy lunch box recipe:

Carrot egg rice is a healthy lunch box recipe for kids. Carrot and eggs together give a protein, vitamin and minerals needed for the children. The best part of this recipe is, you can serve this carrot rice without any sides. Also, it is easy for the kids to grab and eat quickly from the lunch box using a spoon. Carrot egg rice is an easy and tasty gluten free recipe. Check out the other rice based lunch box recipe, coconut rice and lemon rice.

Smart Cooking Tips:

1. Avoid cooking carrot for a long time. Cooking the carrot for a long time tends to lose its nutrition quickly.

2. Cook eggs thoroughly before mixing the white rice.

3. Allow the rice to cool completely because the hot steamed white rice tends become mushy when mixing with carrot egg mixture. Leftover rice works well for this recipe.

How I cooked carrot egg rice quickly?

Grating carrot is the tedious work of making this carrot rice. Other than grating carrot this recipe can be easily made in 45 minutes. I grated the carrot using my Cuisinart food processor that reduces the lots of time and effort. It grates the carrots in less than 5 minutes. Cooking white rice is another time-consuming work in this recipe, leftover rice works well for this recipe. You can also cook white rice using a saucepan on the stove top. This method helps to prepare the white rice faster compared to the rice cooker method. By grating the carrot using a food processor and cooking the rice on the stove top helps to make this carrot rice in 45 minutes.

CARROT RICE WITH EGGS – AN EASY LUNCH BOX RECIPE

Carrot rice with eggs is a healthy and simple lunch box recipe with carrot and eggs. Carrot rice is an excellent way to include the carrot in kids diet.

• 1 cup BASMATI RICE
• 2 cup CARROT GRATED
• 3 no EGGS
• 1 tsp SALT (to taste)
• 0.25 tsp MUSTARD SEEDS
• 0.50 tsp URAD DAL
• 0.50 cup ONION CHOPPED
• 2 tbsp OIL
• 10 no CURRY LEAVES
• 2 cup WATER
• 0.25 tsp PEPPER BLACK

1. Soak the rice in water for 20 minutes. In the mean time wash, peel and grate the carrots using a food processor or carrot grater and chop the onion finely. 

2. After 20 minutes, drain the water from rice and discard. In a saucepan add 2 cups of fresh water, salt and bring it to a boil. When the water starts boiling add the rice and cover and cook until all the water content absorbed the rice completely. Spread the cooked rice on a wide plate and allow it to cool.

3. In a pan heat oil add mustard seeds and allow it to splutter. Add urad dal, curry leaves, chopped onion and cook until the onion becomes soft.

4. Add grated carrot, sprinkle little amount of salt, mix well and cook until the carrot becomes soft.

5. Add the eggs, salt, pepper powder and mix gently. Cook until the eggs get cooked thoroughly.

6. Add the cooked rice and mix gently. Check for the salt now and add accordingly. Carrot rice is ready to be served.

 

How to serve carrot egg rice?

Serve carrot egg rice as it is or with any sides of your choice.

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