Spinach and Egg Rice is my go-to recipe when I want something quick but nourishing. I learned this recipe from my mom, who always made it on busy weekdays. The combination of fluffy rice, tender spinach, and perfectly cooked eggs creates a satisfying meal that my family requests again and again. The best part? It’s so simple that even new cooks can master it on their first try.
About the Recipe
This recipe turns simple ingredients into something special. The rice soaks up all the flavors from the spices and spinach, while the eggs add protein and make it filling. It’s budget-friendly and uses ingredients you probably already have. The layering technique makes it look fancy, but it’s really easy to put together.
Why You’ll Love This Recipe
You’ll love how this dish comes together with minimal effort. The cumin seeds add a warm, nutty flavor, while ginger and garlic create a fragrant base. The spinach keeps its bright color and adds nutrition. The hard-boiled eggs make it filling, and the final presentation looks beautiful with the garnish. It’s perfect for meal prep too – the flavors get even better the next day.
Spinach and Egg Rice
Cooking Tips
– Don’t skip soaking the rice – it helps it cook evenly
– Wash spinach thoroughly to remove any grit
– Keep the heat low when cooking the spices to avoid burning
– Let the rice rest after cooking for fluffier results
– Cut eggs while they’re still warm for cleaner slices
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 45 minutes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water. Great for lunch boxes.
Similar Recipes
- Egg Fried Rice
- Spinach Pulao
- Mixed Vegetable Rice
- Lemon Rice with Eggs
Nutrient Benefits
This dish packs a nutritional punch. Spinach brings iron and vitamins A and C. Eggs provide protein and vitamin D. Rice offers energy-giving carbs. The spices add antioxidants, and garlic boosts immunity. It’s a balanced meal that keeps you full and energized.
Spinach and Egg Rice
Ingredients
- 1 cup Rice
- 250 gms Spinach Leaves
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tbsp Coriander Leaf Paste
- 1 Tomato (small and minced)
- 1 tsp Salt
- 2 Eggs (hard boiled and sliced)
For Garnish:
- Coriander Leaves - 2 tblsp chopped
- Tomatoes - 2 sliced
Instructions
- Wash rice and soak in water for 15 minutes.
- Wash spinach thoroughly in several changes of water and soak in water for 30 minutes.
- Drain and chop fine.
- Heat oil in a heavy based pan over moderate heat.
- Sprinkle in cumin seeds and when they splutter, add ginger, garlic, coriander leaf paste and tomato.
- Lower heat and cook, stirring continously, for a minute or two.
- Add spinach and cook over low heat till water from spinach evaporates and oil can be seen around the edges.
- Drain rice and add to pan.
- Stir till translucent.
- Mix in salt and 2 cups of water.
- Cook rice for 10 to 15 minutes, till water is absorbed and rice is tender.
- Remove pan from heat and leave covered for 5 minutes.
- Transfer half the rice to a serving dish.
- Spread egg slices over rice and cover with remaining rice.
- Garnish with coriander leaves and tomato slices.
- Serve hot.
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Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes. Thaw and drain frozen spinach well before using. You’ll need about 125g of frozen spinach to replace 250g fresh. The cooking time might be shorter since frozen spinach is pre-cooked.
How do I know when the rice is perfectly cooked?
The rice is done when all water is absorbed and grains are tender but separate. Try one grain – it should be soft but not mushy. You should see small holes on the surface of the rice.
Can I make this recipe ahead of time?
You can cook this up to 24 hours ahead. Store in the fridge and reheat gently. The flavors often get better the next day. Just add a splash of water when reheating to keep the rice moist.
