Spicy Cabbage, Carrot And Egg Rice Bowls

Spicy Cabbage, Carrot And Egg Rice Bowls

I try to pick up the Waitrose magazine each month and flick through looking for recipes. I particularly look out for something different from our usual cuisine. I like a little variety. I picked out this recipe and when I showed it to Robert, he did not seem keen. So instead, my nephew Wills and I tried it. We loved it. You can probably see from my photos that I only made half the amount the recipe recommended. I am still going to try it on Robert some time.

The only tweak I might experiment with next time I try it is to choose the Hot Bombay Mix that was on the shelf next to the normal Bombay mix I picked up. There were some lovely flavours in this dish already (I particularly enjoyed the cumin seeds and the lime zest), but I would have liked that crumb to have a little more heat to it.


• 4 eggs
• 1 tbsp coconut oil
• 2 tsp black mustard seeds
• 1 tsp cumin seeds, crushed
• 1 tsp ground turmeric
• 1 red onion, finely sliced
• 8 fresh curry leaves
• 1 green chilli, finely sliced
• 1 large Essential Carrot (about 120g), coarsely grated
• 1 small Savoy cabbage, shredded
• 1 unwaxed lime, zest of all, juice of 1⁄2, 1⁄2 in wedges
• 40g Bombay mix, plus extra to serve
• 2 x 250g pouches basmati rice 


Cook the eggs in boiling water for seven minutes and then transfer to a bowl of cold water.

Meanwhile, set a lidded wok over a high heat and add the coconut oil. Once the coconut oil has melted, add the mustard seeds. When they start to pop, add the cumin, turmeric, onion, curry leaves and chilli. Stir-fry for two minutes, until the onions have softened.

Lower the heat and add the grated carrot, shredded cabbage and a pinch of salt. Stir well and cover with the lid. Cook for six-seven minutes until tender, stirring occasionally (add a splash of water if needed). Add the lime juice and take off the heat.

Blend the Bombay mix in a high-speed blender into fine crumbs; tip onto a plate. Peel the cold eggs. Dip each egg into cold water, then roll in the crumbs until coated.

Heat the rice according to pack instructions, then stir in the lime zest.

Divide the rice between four bowls and top with the spicy cabbage mixture, an egg, lime wedges and extra Bombay mix on top.

This was a different mix of ingredients than my usual stir-fries, and I am glad I tried it because I really did enjoy it. I am sure we will try it again, because it is a fun, tasty, nutritious dish.


2 thoughts on “Spicy Cabbage, Carrot And Egg Rice Bowls

    1. Hello Zoe, I cut a recipe out of the November 2021 Waitrose magazine for Baharat roasted roots with spiced grains. It sounds similar to yours.


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