Desi Egg and Rice Lunch Box
PakistaniLunchDesi eggsEasy
Leftover rice tossed with scrambled egg, onion and tomato — a quick tiffin-style lunch box.
Prep time10 min
Cook time20 min
Total time30 min
Servings2
Ingredients
- 3 Desi eggs
- 2 cups cooked rice (preferably day-old)
- 1 medium onion, sliced
- 1 tomato, chopped
- 2 green chillies, chopped
- 1 tbsp soy sauce (optional)
- 1/2 tsp salt
- 2 tbsp oil
- Spring onion or coriander for garnish
Method
- Heat oil and fry the onion, tomato and green chillies for 2 minutes.
- Push to one side, pour in the beaten eggs and scramble until set.
- Add the rice, soy sauce and salt; toss on high heat 3–4 minutes.
- Garnish and pack or serve hot.
Nutrition — estimated per serving
Calories (estimate)360 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)46 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Day-old cold rice fries best — fresh hot rice turns sticky. Food safety: reheat leftover rice until steaming hot and cook eggs until fully set. Allergens: contains egg and soy (soy sauce, wheat). Substitute: skip soy sauce and use chilli garlic sauce. Nutrition figures are estimates only, based on standard per-egg values.