Bhuteko bhat

Nepalese egg fried rice

Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

When you are in need of a quick carb boost, this is the dish! I lived on it while trekking in Nepal. It fills you up, can be made very quickly and tastes so good.

You can use any type of rice you like, although the dish will taste even better if made with cold leftover cooked rice — just make sure it isn’t cold and sticky.

I have added caraway seeds to this dish, for their unique complexity of flavour.

Preparation 10 minutes
Cooking 10 minutes


  • tablespoons virgin coconut oil
  • ½ onion, finely diced
  • 2 garlic cloves, chopped
  • 1 fresh curry leaf sprig, leaves picked and torn
  • ¼ teaspoon dill seeds
  • ¼ teaspoon caraway seeds
  • 50 g ( oz/ cup) fresh green peas
  • 50 g ( oz/ cup) diced carrot
  • 45 g ( oz/ cup) diced celery
  • 50 g ( oz/¼ cup) corn kernels
  • 45 g ( oz/¾ cup) broccoli florets
  • 2 ripe tomatoes, diced
  • 2 eggs, lightly beaten
  • 370 g (13 oz/2 cups) leftover cooked rice, at room temperature
  • 2 cm (¾ inch) knob of fresh turmeric, peeled and grated, or ¼ teaspoon ground turmeric
  • 1 tablespoon soy sauce


Heat 2½ tablespoons of the coconut oil in a wok or heavy-based frying pan over medium heat. Cook the onion and garlic for 3 minutes, or until golden, stirring often.

Add the curry leaves, dill seeds, caraway seeds and vegetables, except the tomatoes. Toss for a few minutes, or until heated through, then stir in the tomatoes. Remove the mixture from the pan and set aside.

Wipe the pan clean with paper towel and place back over medium heat. Add the remaining coconut oil and heat until smoking. Add the beaten eggs and scramble them; while they are still moist, add the fried vegetable mixture and the rice and heat everything through, tossing regularly.

Add a splash of soy sauce, season with salt if necessary and enjoy.