Spiced Egg And Veggie Rice Bowl Recipe

About this recipe

Start your day with a Spiced Egg and Veggie Rice Bowl, a delightful Indian breakfast dish that combines the richness of scrambled eggs with the wholesomeness of rice and vibrant vegetables. This dish is spiced to perfection with turmeric, cumin, and chili powder, offering a burst of flavor in every bite. The fluffy scrambled eggs are cooked alongside a medley of colorful vegetables, making it not only delicious but also nutritionally balanced. With 32g of protein in each serving, it's an excellent choice to keep you energized throughout the morning. The cooking process is straightforward, perfect for a quick yet satisfying start to your day. Serve it hot, garnished with fresh coriander, and enjoy a meal that is as nutritious as it is tasty.

Ingredients

• Pcs Egg Loose
• 1 kg Rice
• - Frozen Mixed Vegetables
• Pcs Bh Kande 1kg
• 250g Green Chilli
• 100 g Garlic
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• 100 g Salt
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 100 g Coriander Leaves

Instructions

1. 1. Cook the rice in a pot by boiling it with 1 tsp of salt until tender, then drain and set aside.
2. 2. Heat 1 tbsp oil in a pan and sauté the chopped onion, garlic, and green chili until fragrant.
3. 3. Add the frozen mixed vegetables to the pan and cook until softened, stirring occasionally.
4. 4. Sprinkle the vegetables with turmeric powder, red chili powder, cumin powder, and a pinch of salt, then mix well.
5. 5. Push the vegetables to one side of the pan and add the remaining oil to the empty space.
6. 6. Crack the eggs directly into the pan, scramble them with a spatula, and cook until just set.
7. 7. Combine the scrambled eggs with the sautéed vegetables, mixing thoroughly to distribute the spices.
8. 8. Add the cooked rice to the pan and gently fold it into the egg and vegetable mixture.
9. 9. Adjust seasoning with additional salt if necessary and cook for another 2 minutes to combine flavors.
10. 10. Garnish the rice bowl with freshly chopped coriander leaves before serving hot.