Savory Egg Rice Egusi Bowl

1.Rinse the rice under cold water until the water runs clear, then soak it in water for 30 minutes before cooking.

2.In a large pot, bring 4 cups of vegetable broth to a boil. Add the soaked rice, a pinch of salt, and reduce the heat to low. Cover and cook for about 15-20 minutes or until the rice is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.

3.In a skillet, heat the palm oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.

4.Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

5.Add the egusi seeds to the skillet and stir well, allowing them to toast slightly for about 3-5 minutes.

6.Mix in the chopped spinach and bell peppers, cooking for another 5 minutes until the vegetables are tender. Season with salt, black pepper, and cayenne pepper if using. Remove from heat and set aside.

7.In a separate pan, scramble the eggs over medium heat until fully cooked. Season with salt and pepper to taste.

8.To assemble the bowl, scoop a generous portion of the fluffy rice into a bowl, top it with the egusi sauce, and finish with the scrambled eggs on top.

9.Garnish with fresh herbs and serve warm.