Masala Egg And Vegetable Rice Bowl Recipe

About this recipe

Start your day with this Masala Egg and Vegetable Rice Bowl, a perfect Indian-style breakfast that's both flavorful and nourishing. This dish combines the richness of scrambled eggs with the freshness of mixed vegetables, all served over aromatic rice. The spices add a delightful kick, making it a satisfying and energizing meal. Packed with 37g of protein, it’s ideal for those looking to fuel their muscles and sustain energy throughout a busy morning. The balance of carbohydrates, protein, and healthy fats makes it a wholesome choice. Whether you're preparing for an active day or looking for a comforting meal, this recipe is quick to make and loaded with nutrients. Serve it warm and garnish with fresh coriander for an extra burst of flavor. Perfect for gym-goers and anyone craving a hearty yet healthy breakfast option.

Ingredients

• 1 pack (6 pcs) Fresh White Eggs
• 1 kg Basmati Rice
• - Frozen Mixed Vegetables
• 350 g Id Fresh Liquid Sambar (Heat & Eat)
• 750 g Priya Sunflower Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 g Onion
• medium Chilli Green Long
• - Ginger Powder
• 500 g Desi Tomato (Tamatar)
• 20 g Turmeric Powder
• 50 g White Pepper Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice thoroughly and cook it in a pot with 300 ml of water until tender. Set it aside once cooked.
2. 2. Heat 1 tablespoon of oil in a pan, add cumin seeds, and let them splutter for a few seconds.
3. 3. Add chopped onion, green chili, and ginger powder to the pan, and sauté until the onions are golden brown.
4. 4. Mix in the chopped tomato, turmeric powder, and white pepper. Cook until the tomatoes turn soft and the mixture is aromatic.
5. 5. Add the frozen mixed vegetables to the pan. Stir well and cook for 5 minutes until they soften.
6. 6. In a separate bowl, crack the eggs and whisk them with a pinch of salt.
7. 7. Push the vegetable mixture to one side of the pan and pour in the beaten eggs on the other side.
8. 8. Scramble the eggs gently until they are fully cooked and mix them with the vegetables.
9. 9. Add the cooked rice to the pan and mix everything thoroughly to combine with the spices.
10. 10. Adjust the salt as needed, and cook for another 2-3 minutes to allow the flavors to meld.
11. 11. Transfer the rice bowl to serving dishes and garnish with freshly chopped coriander leaves.