Spicy Vegetable Rice Bowl with Egg

1.Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2.In a large pot, heat the sesame oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the chopped onion, ginger, garlic, and green chillies to the pot. Sauté until the onions are translucent and fragrant, about 3-4 minutes.

4.Stir in the diced potato and carrot, cooking for about 5 minutes until they start to soften.

5.Add the chopped tomatoes, capsicum, turmeric powder, red chili powder, and salt. Cook for another 5-7 minutes until the vegetables are tender and the tomatoes have broken down.

6.Add the drained rice to the pot and stir gently to combine with the vegetables. Pour in 2 cups of water and bring to a boil.

7.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

8.While the rice is cooking, heat a non-stick skillet over medium heat. Crack the eggs into the skillet and fry them sunny-side up or to your desired doneness. Season with a pinch of salt.

9.Once the rice is done, fluff it with a fork and let it sit for a few minutes. Serve the vegetable rice in bowls, topped with a fried egg and garnished with fresh coriander leaves.