This is yet another nutritious and flavorful lunch box recipe from Amina Creations. Sweet corn and egg rice will surely tickle your taste buds as it has the wonderful flavor and texture of boiled sweet corns and eggs. Sweet corn and egg rice can be served with kung pao chicken or capsicum paneer gravy.

Serves: 2 to 3

1 cup rice
1 onion finely chopped
1 tbsp ginger garic paste
1 tsp salt
1 tsp pepper powder
½ cup sweet corn kernels
2 eggs
2 tbsp chopped coriander and mint leaves
4 tbsp oil


  • Cook rice in a pressure cooker with 2 cups water and ½ tsp salt (or to taste) for 3 whistles.
  • Once the steam has come out, transfer the rice to a large plate and allow it to cool down.
  • Beat 2 eggs in a bowl, add ¼ tsp salt and ½ tsp pepper powder and mix well.
  • Heat 2 tbsp oil in a large non stick pan and add the egg mix to it.
  • Scramble the eggs and transfer to a plate. Keep ready.
  • To the same pan add 2 tbsp oil and add onions to it.
  • Cook till the onions turn golden and add ginger garlic paste.
  • Saute till the raw smell goes and add the sweet corn kernels, 1/2 tsp pepper powder and 1/2 tsp salt.
  • Toss well, add the cooked rice, coriander and mint leaves and scrambled eggs.
  • Mix well.
  • Check for taste, add salt or pepper powder if necessary.
  • Serve hot with kung pao chickencapsicum paneer gravy or any other gravy of your choice.
  • You can even serve this with tomato ketchup.
For more variety rice recipes and lunch box recipes, check out the following pages

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