Creado con IA
Tomato Egg Rice Bowl
30 min 215 kcal por ración Media
Ingredientes
4 Raciones
- basmati rice2 cups
- eggs4 pieces
- large tomatoes2 pieces
- curry leaves10 leaves
- olive oil1 tablespoon
- cumin seeds1 teaspoon
- salt1 teaspoon
- chili powder1 teaspoon
Preparación
- 1
Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to the package instructions or until tender. Set aside.
- 2
In a large pan, heat the olive oil over medium heat. Add the cumin seeds and curry leaves, and sauté for about 1 minute until fragrant.
- 3
Chop the tomatoes into small pieces and add them to the pan. Cook for 5-7 minutes until the tomatoes are soft and the mixture is slightly thickened.
- 4
Crack the eggs into the pan and stir gently to scramble them with the tomato mixture. Cook until the eggs are fully set.
- 5
Add the cooked rice to the pan, along with the salt and chili powder. Stir well to combine all the ingredients.
- 6
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 7
Serve the Tomato Egg Rice Bowl hot, garnished with additional curry leaves if desired.
