Egg and Rice Meal Prep Boxes
PakistaniMeal Prep & BudgetDesi eggsEasy
Seasoned rice, masala egg and vegetables packed into lunch boxes — a complete meal, ready to grab and go.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 4 eggs
- 2 cups cooked rice
- 1 cup mixed vegetables (peas, carrot, capsicum), diced
- 1 tsp garam masala
- 1 small onion, chopped
- 1/2 tsp red chilli powder
- salt to taste
- 2 tbsp oil
- chopped coriander
Method
- Heat oil and cook the onion until soft, then add the vegetables and cook for 3–4 minutes.
- Beat the eggs with garam masala, chilli powder and salt; pour into the pan and scramble with the vegetables.
- Stir in the cooked rice and mix well.
- Divide into 4 lunch boxes and top with coriander.
- Cool, seal and refrigerate for up to 3 days; reheat until steaming hot.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)16 g
Fat (estimate)14 g
Carbs (estimate)56 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
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). Contains egg. Use leftover rice — it fries better than fresh rice. Refrigerate within 2 hours and use within 3 days. Add a boiled egg on the side for extra protein. A squeeze of lemon freshens it up when reheating.