Spiced Masala Egg And Rice Bowl Recipe

About this recipe

This Spiced Masala Egg and Rice Bowl is an ideal Indian breakfast that combines the rich flavors of scrambled eggs with fragrant rice cooked in aromatic spices. The dish is quick to prepare yet deeply satisfying, making it perfect for busy mornings. The eggs are scrambled with white pepper and green chilies, adding a gentle heat, while the rice is infused with the earthy flavors of cumin, turmeric, and tomatoes. Fresh coriander brings a refreshing finish to the dish, tying all the elements together beautifully. Packed with 40 grams of protein, this breakfast is not only delicious but also a great way to fuel your body for the day ahead. It's best served hot and garnished with extra coriander for a vibrant touch.

Ingredients

• Pcs Egg Loose
• 1 Kg Star Jsr L Kolam Rice1kg
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 pack (100 g) Everest - Ginger Garlic Paste
• - Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - White Pepper
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

1. 1. Rinse the rice thoroughly in water until it runs clear, then soak it for 20 minutes.
2. 2. Heat 1 tablespoon of oil in a deep pan and add the cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add finely chopped onions and sauté until golden brown, about 5-7 minutes.
4. 4. Stir in the ginger garlic paste and sauté for another 2 minutes until fragrant.
5. 5. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
6. 6. Drain the soaked rice and add it to the pan, stirring gently to coat the grains in the masala.
7. 7. Pour in 400ml of water and bring the mixture to a boil. Cover, reduce the heat, and simmer for 15 minutes until the rice is fully cooked.
8. 8. While the rice cooks, heat the remaining 1 tablespoon of oil in a separate pan.
9. 9. Crack the eggs into the pan and scramble them with white pepper, a pinch of salt, and chopped green chilies. Cook until set but still soft.
10. 10. When the rice is done, fluff it with a fork and serve it into bowls.
11. 11. Top each bowl with the spiced scrambled eggs.
12. 12. Garnish with freshly chopped coriander for a burst of freshness.
13. 13. Serve hot and enjoy your flavorful breakfast.