Korean Masala Egg Rice Bowl

1.Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic and ginger to the skillet and cook for another minute until fragrant.

4.Stir in the turmeric powder and garam masala, cooking for an additional minute to toast the spices.

5.Add the crumbled paneer to the skillet, stirring to combine, and cook for about 3-4 minutes until the paneer is slightly golden.

6.In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the paneer and spices. Scramble gently until the eggs are cooked through, about 3-5 minutes.

7.Drizzle the soy sauce and Gochujang over the scrambled eggs, mixing well to combine all the flavors. Cook for an additional minute to heat through.

8.Remove the skillet from heat and stir in the sesame oil and chopped green onions for added freshness.

9.To serve, spoon the fragrant rice into bowls and top with the Korean masala scrambled eggs. Drizzle extra Gochujang if desired for more spice.