20-Min Spiced Rice & Egg Bowl
Fragrant basmati rice layered with spiced eggs, cucumber, and carrots — a simplified weeknight biryani that skips the slow simmer but keeps all the warm, aromatic spice. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 cups basmati rice (cooked)
- 4 whole eggs
- ½ medium onion, thinly sliced
- 1.5 tsp garam masala
- 1 medium cucumber, sliced
- ½ cup carrots, sliced thin
- 2 tbsp cilantro, chopped (optional)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat. Add onion slices, stirring occasionally, until golden brown and crispy, about 5 minutes.
- 2
Push onion to the side. Crack eggs directly into the pan and sprinkle garam masala over them. Cover and cook until whites set, about 4 minutes.
- 3
Add cooked rice to the pan, breaking up clumps gently. Toss everything together until rice is warm and evenly coated, about 2 minutes.
- 4
Divide rice mixture between two bowls. Top each with cucumber slices and carrot slices. Garnish with cilantro if using. Serve hot.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon or spatula
- two serving bowls
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