Egg And Spinach Rice Bowl With Curry Leaves Recipe

About this recipe

A nourishing one-pot egg and spinach rice dish infused with fragrant curry leaves, perfect for a satisfying dinner.

Ingredients

• 1 kg Basmati Rice
• 6 pcs White Eggs
• 250 g Spinach
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 100 g Curry Leaves
• 250g Green Chilli
• - Coconut Oil
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash and soak the basmati rice for 20 minutes, then drain and set aside.
2. 2. Finely chop the onion, garlic, ginger, and green chili, and set them aside.
3. 3. Heat coconut oil in a pan and sauté curry leaves, onion, garlic, ginger, and green chili until fragrant.
4. 4. Add turmeric powder, cumin powder, and salt, stirring well to combine with the sautéed mixture.
5. 5. Add the spinach and cook until wilted, ensuring the spices coat the leaves evenly.
6. 6. Crack the eggs into a bowl, whisk lightly, and pour them into the pan with the spinach mixture.
7. 7. Stir the eggs gently until scrambled and fully cooked, mixing with the spinach and spices.
8. 8. Add the soaked rice to the pan, stirring carefully to combine with the egg-spinach mixture.
9. 9. Pour water into the pan, bring it to a boil, then reduce the heat and cover to cook the rice.
10. 10. Cook the rice until tender and the water is fully absorbed, approximately 15 minutes.
11. 11. Fluff the rice gently with a fork, ensuring the eggs and spinach are evenly distributed.
12. 12. Serve the egg and spinach rice bowl hot, garnished with a few additional curry leaves.