Golden Egg And Rice Breakfast Bowl Recipe

English cuisine · 337 calories

About this recipe

The Golden Egg and Rice Breakfast Bowl is a delightful way to start your day. This English-inspired dish combines fluffy long-grain rice with protein-packed scrambled eggs and colorful mixed vegetables, all seasoned with aromatic spices like cardamom and ginger. The eggs are cooked to perfection, soft and creamy, while the rice provides the ideal base for this hearty meal. With 32g of protein and just the right balance of carbs and fat, it’s both nutritious and satisfying. The cooking process is straightforward, making this dish accessible even for intermediate cooks. Whether it’s a busy weekday morning or a relaxed weekend brunch, this breakfast bowl is perfect for fueling your day with flavor and energy. Try it with a sprinkle of extra spices for a personalized touch!

Ingredients

  • 6 pcs Eggee Provita+ White Protein Rich Eggs
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Frozen Mixed Vegetables
  • - Ginger Powder
  • 1 pack (50 g) Popular Essentials Black Cardamom/Elaichi
  • 25G Kp Mut Suk Mas
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the long-grain rice under cold water until the water runs clear, then soak it for 15 minutes.
  2. 2. In a medium saucepan, bring 350ml of water to a boil and add soaked rice, cardamom, and a pinch of salt.
  3. 3. Cook the rice on low heat until all the water is absorbed and the grains are tender, about 15 minutes.
  4. 4. Heat 2 tablespoons of cooking oil in a nonstick pan over medium heat and sauté the mixed vegetables for 5 minutes.
  5. 5. Add ginger powder and dry masala to the vegetables, stirring well to coat them evenly with spices.
  6. 6. Crack the eggs into a separate bowl and whisk until fluffy, then pour them into the pan with the vegetables.
  7. 7. Stir continuously to scramble the eggs and cook until just set, ensuring they remain moist and soft.
  8. 8. Remove the cardamom pods from the cooked rice and fluff the grains with a fork.
  9. 9. Serve the scrambled eggs and vegetables over the rice, garnished with a sprinkle of additional spices if desired.