Ingredients

• Cooked basmati rice: 1 cup
• Egg whites: 4 (lightly beaten)
• Onion (sliced): 1 medium
• Tomato (chopped): 1 small
• Green peas: ¼ cup
• Capsicum (chopped): ¼ cup
• Green chili (chopped): 1 (optional)
• Ginger-garlic paste: 1 tsp
• Cumin seeds: ½ tsp
• Turmeric powder: ¼ tsp
• Garam masala: ½ tsp
• Black pepper powder: ½ tsp
• Salt: To taste
• Ghee/Oil: 1 tsp
• Fresh coriander leaves (chopped): 1 tbsp
• Lemon juice: 1 tsp

Preparation

Heat ½ tsp oil in a pan and pour in the beaten egg whites.

Scramble them on low heat until fully cooked. Keep aside.

Heat the remaining oil in a pan and add cumin seeds. Let them splutter.

Add onions and sauté until golden brown.

Stir in ginger-garlic paste and green chilies, sautéing for a few seconds.

Add tomatoes, peas, and capsicum, and cook until soft.

Add turmeric, garam masala, black pepper, and salt. Mix well.

Stir in the cooked scrambled egg whites.

Add cooked rice and mix gently.

Sprinkle lemon juice and garnish with coriander leaves.

Cover for 2 minutes on low heat to let flavors blend.

Enjoy hot with raita or curd for a wholesome meal.

Servings: 2

Notes

1. Use brown rice or quinoa for extra fiber and nutrition.
2. Add grated carrots, spinach, or mushrooms for more vitamins.
3. Pair with a cucumber or mint raita for a cooling effect.