Masala Egg Rice Bowl Recipe

Indian cuisine · 336 calories

About this recipe

The Masala Egg Rice Bowl is an Indian breakfast that brings together the richness of scrambled eggs and the aromatic delight of spiced rice. Ideal for starting the day right, this dish is both satisfying and nutritious. The eggs, rich in protein, complement the perfectly cooked rice infused with Indian spices like turmeric, garam masala, and coriander powder. The process is straightforward yet rewarding, making it suitable for those who enjoy cooking with bold flavors. Garnished with fresh coriander leaves, the bowl is visually appealing and bursting with taste. Pair it with a cup of chai or a refreshing glass of coconut water to complete the experience. Whether you're fueling up for a busy workday or enjoying a leisurely morning, this breakfast bowl is sure to please.

Ingredients

  • 6 pcs Eggee Provita+ White Protein Rich Eggs
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • - Ginger Powder
  • 25G Kp Mut Suk Mas
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 15 minutes.
  2. 2. Finely chop the onion, tomato, green chili, garlic, and coriander leaves.
  3. 3. Heat oil in a pan, add the chopped onion, and sauté until golden brown.
  4. 4. Add garlic, green chili, and ginger powder, stirring for a minute to release the aroma.
  5. 5. Mix in the chopped tomato, turmeric, coriander powder, and garam masala, cooking until the tomato softens.
  6. 6. Drain the soaked rice and add it to the pan, stirring gently to coat with the masala.
  7. 7. Pour in the water and add salt, then cover and cook the rice on low heat for 12-15 minutes or until tender.
  8. 8. While the rice cooks, beat the eggs with a pinch of salt in a bowl.
  9. 9. Heat oil in a separate pan and scramble the eggs until just cooked, keeping them soft and fluffy.
  10. 10. Once the rice is ready, fluff it with a fork and transfer to serving bowls.
  11. 11. Top the rice with scrambled eggs and garnish with fresh coriander leaves.
  12. 12. Serve hot and enjoy a balanced and satisfying breakfast.