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Basmati fried rice with scrambled eggs, peas and carrots

An everyday dish for 2, ready in 25 minutes, around $1.79 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $1.79a serving
629kcalper serving
24gof protein
VegetarianIn season in October
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Basmati fried rice with scrambled eggs, peas and carrots, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

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  1. Cook the rice

    Rinse the basmati rice under cold water until the water runs clear. In the saucepan, cook it with 320 ml of water and a pinch of salt. Bring to a boil, then lower the heat, cover and cook 12 min over low heat.

    Tip · If you want more flavorful rice, toast it 1 min in the hot oil before adding the water.

  2. Prep the veggies

    Peel the carrots and dice them small. In the bowl, mix the frozen peas with the diced carrots.

  3. Toast the spices

    In the hot skillet with 1 tablespoon of olive oil, add the cumin and turmeric. Toast them 30 seconds, stirring, to wake up their flavor.

  4. Cook the veggies

    Add the veggies to the skillet with the rest of the olive oil. Sauté them 5 min over medium heat, stirring now and then.

  5. Beat the eggs

    In the bowl, beat the 4 eggs like for an omelet with a pinch of salt and pepper. Set aside.

  6. Add the rice to the veggies

    Tip the cooked rice into the skillet with the veggies. Stir well to coat everything in the spices and heat 2 min over low heat.

  7. Scramble the eggs

    Push the rice and veggies to one side of the skillet. Pour the beaten eggs into the open space and cook them over medium heat, stirring gently, until scrambled but still soft.

    Tip · For creamy scrambled eggs, pull the skillet off the heat right before they're fully cooked: they finish cooking from the leftover heat.

  8. Bring it all together

    Fold the scrambled eggs into the rest of the skillet. Taste and adjust with salt and pepper if needed.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 629 kcal. 47% comes from carbs, 15% from protein and 35% from fat.

75 gCarbs
24 gProtein
24 gFat
Per serving (the dish for 2, divided by 2)
Energy629 kcal
Protein24.1 g
Carbs74.5 g
of which sugars5.6 g
Fat24.3 g
of which saturated fat4.9 g
Fiber8.1 g
Salt0.6 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.79 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.59for 2 people
≈ $1.79a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

Eat it fresh. Soft-boiled, poached or scrambled eggs are made to order: reheated, they firm up and the runny yolk is gone. Make them the day you eat them, it's done in 5 minutes!

D-Daymake it the day you eat it
Noit would lose all its appeal

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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