Kolkata Style Egg And Rice Breakfast Bowl Recipe

Indian cuisine · 481 calories

Kolkata Style Egg and Rice Breakfast Bowl recipe

About this recipe

Start your day with the comforting flavors of Kolkata in this Egg and Rice Breakfast Bowl. Combining long-grain rice, scrambled eggs, and mixed vegetables, this dish is infused with aromatic Indian spices for a truly energizing meal. Every spoonful offers a balanced mix of protein, carbs, and fiber, making it ideal for gym-goers or anyone seeking a wholesome start to their morning. Quick to prepare in just 35 minutes, this recipe is perfect for busy mornings while still delivering on taste and nutrition. Garnished with fresh coriander, it’s a vibrant dish that’s sure to awaken your senses. Dive into this easy-to-make, batchable breakfast that’s both satisfying and flavorful!

Ingredients

  • Pcs Egg Loose
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 500 g Spt Frozen Mixed Vegetables
  • - Ginger Powder
  • 25G Kp Mut Suk Mas
  • 500 G Preserved Dried Salted Black Beans
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the rice under cold water until clear, then set aside to drain.
  2. 2. Heat 2 tbsp of cooking oil in a large pan over medium heat and sauté the ginger powder for 1 minute.
  3. 3. Add the Suhana Dal Makhani Spice Mix and stir well to release its aromatic flavors.
  4. 4. Mix in the Frozen Mixed Vegetables and cook for 3-4 minutes until slightly softened.
  5. 5. Add the rinsed rice to the pan and stir to coat it in the spices and oil.
  6. 6. Pour 360 ml of water into the pan, season with salt, and bring to a boil.
  7. 7. Lower the heat, cover the pan, and simmer the rice for 15 minutes or until cooked through.
  8. 8. Meanwhile, in a separate pan, heat 1 tbsp of cooking oil and scramble the eggs until just set.
  9. 9. Add the Preserved Dried Salted Black Beans to the scrambled eggs for an umami punch.
  10. 10. Once the rice is cooked, fluff it with a fork and transfer it to serving bowls.
  11. 11. Top each bowl with the scrambled eggs mixture and garnish with fresh coriander leaves.
  12. 12. Serve hot and enjoy the burst of Kolkata-inspired flavors in every bite.