Golden Egg And Spinach Rice Bowl Recipe

Indian cuisine · 330 calories

About this recipe

Golden Egg and Spinach Rice Bowl is the ultimate breakfast for those seeking a nutritious and flavorful start to the day. This Indian-inspired dish combines the earthy goodness of wilted spinach with the rich flavors of spiced eggs, all served over a bed of fragrant rice. With 32 grams of protein per serving, this meal is perfect for fueling your morning and keeping you full till lunch. The cooking process is straightforward yet rewarding—watching the spinach transform into tender bites and the eggs turn golden makes for a satisfying culinary experience. Pair this dish with a cup of chai and enjoy the comforting warmth of home-style cooking that’s both nourishing and delicious.

Ingredients

  • Pcs Egg Loose
  • 200 g Spinach (Palak)
  • 1 kg Rice
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - Fenugreek Seeds-100gms
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the spinach thoroughly and chop it into small pieces.
  2. 2. Rinse the rice under cold water and cook it with 250 ml of water until tender.
  3. 3. Heat vegetable oil in a pan and add cumin seeds, fenugreek seeds, and chopped garlic.
  4. 4. Sauté the garlic until lightly browned, then add finely chopped onion and green chili.
  5. 5. Cook the onions until they turn golden, then add grated ginger and diced tomato.
  6. 6. Stir in turmeric powder, red chili powder, and salt, cooking for an additional 2 minutes.
  7. 7. Add the chopped spinach to the pan and cook until it wilts and softens completely.
  8. 8. In a separate pan, heat a small amount of oil and cook the eggs sunny-side up or scrambled, as desired.
  9. 9. Fluff the cooked rice and layer it into serving bowls.
  10. 10. Spoon the spinach mixture over the rice and top with the cooked eggs.
  11. 11. Garnish with freshly chopped coriander leaves and serve warm.