Muhajir-style Egg Rice Bowl

Ingredients

In the Muhajir-style Egg Rice Bowl, we adapt the traditional Japanese tamagodon by incorporating Muhajir flavors and spices. The original tamagodon typically consists of a sweet omelette served over rice, while our adaptation introduces the aromatic spices of Muhajir cuisine, such as turmeric, cumin, cardamom, cinnamon, and cloves. These additions infuse the dish with a unique flavor profile that sets it apart from the original. We alse have the original recipe for Tamagodon, so you can check it out.

• 4 large eggs 4 large eggs
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin powder 1/4 teaspoon cumin powder
• Salt, to taste Salt, to taste
• 1 cup (185g) basmati rice 1 cup (185g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 2 green cardamom pods 2 green cardamom pods
• 1 cinnamon stick 1 cinnamon stick
• 2 cloves 2 cloves
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 9g, 2.5g
• Carbohydrates (total, sugars): 26g, 0g
• Protein: 8g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, whisk together the eggs, turmeric powder, cumin powder, and salt.
2. 2.
   Heat a non-stick pan over medium heat and add the vegetable oil.
3. 3.
   Pour the egg mixture into the pan and cook until the omelette is set but still slightly runny in the center.
4. 4.
   Carefully flip the omelette and cook for another minute. Remove from heat and let it cool slightly.
5. 5.
   In a separate pot, rinse the basmati rice under cold water until the water runs clear.
6. 6.
   In a saucepan, bring the water to a boil and add the rinsed rice, cardamom pods, cinnamon stick, cloves, and salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
7. 7.
   Remove the spices from the rice and fluff it with a fork.
8. 8.
   Slice the omelette into thin strips.
9. 9.
   Serve the spiced rice in bowls and top with the sliced omelette. Garnish with fresh cilantro.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Turmeric powder — Be cautious while handling turmeric as it can stain surfaces and clothing easily. Use a non-staining utensil and clean any spills promptly.
• Cumin powder — Toasting the cumin seeds before grinding them into powder enhances their flavor. Dry roast the seeds in a pan over low heat until fragrant, then grind them.

Tips & Tricks

• For added flavor, you can sauté finely chopped onions and garlic before adding the rice to the pot.
• Customize the spice level by adding a pinch of red chili powder or cayenne pepper to the egg mixture.
• Serve the Muhajir-style Egg Rice Bowl with a side of raita (yogurt sauce) or pickles for a refreshing contrast of flavors.
• Experiment with different herbs and spices for garnishing, such as mint leaves or sliced green chilies.
• Leftover Muhajir-style Egg Rice Bowl can be refrigerated and enjoyed as a delicious cold rice salad the next day.

Serving advice

Serve the Muhajir-style Egg Rice Bowl hot, allowing the flavors to meld together. It can be enjoyed as a complete meal on its own or paired with a simple salad for a light and satisfying lunch or dinner.

Presentation advice

To enhance the presentation, arrange the sliced omelette strips in a neat pattern over the rice. Sprinkle some fresh cilantro on top for a pop of color. Serve the dish in traditional Muhajir-style bowls or on a decorative platter for an elegant touch.