Indian-Style Leftover Rice and Eggs with Baked Mushrooms Recipe


Prep Time: 


Cook Time: 



  • 1 - 2 People


  • 4 flat-cap mushrooms

  • A small knob of butter

  • 1 tablespoon rapeseed oil

  • ½ red onion, chopped

  • A pinch of salt

  • ½ red pepper, finely chopped

  • A handful of cherry tomatoes, halved

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ½ teaspoon turmeric

  • 150g leftover cooked rice

  • 2 eggs

  • Jalapeño peppers (from a jar)

  • A handful of flat-leaf parsley, chopped

  • 1 spring onion, finely chopped


  • Preheat the oven to 200˚C/fan 180˚C/gas mark 6.

  • Place the mushrooms in an ovenproof dish with the stalk facing upwards and dot each one with a little butter. Bake for 10–15 minutes.

  • When the mushrooms are nearly cooked, heat the oil in a large frying pan. Add the red onion and a pinch of salt and cook for 2–3 minutes.

  • Add the red pepper and cherry tomato halves to the frying pan, then add the cumin, coriander and turmeric and stir in the leftover rice.

  • When everything is coated nicely in the spices, make a couple of wells in the centre of the rice and break the eggs into them.

  • Cook until the eggs are set to your taste. You can pop the whole pan under the grill to ensure the top of the eggs are cooked.

  • Serve the rice and eggs garnished with jalapeños to taste, flat-leaf parsley and the spring onion, and two of the baked mushrooms each.

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