Name: Global Harmony Egg Fried Rice Bread Pudding with Spiced Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: italian
Ingredients: 2 large eggs (beaten); 1 cup rice (cooked and cooled); 4 tablespoons butter (divided); 0.5 cup vegetable cream; 2 slices bread (cubed into 0.5 inch pieces); 0.25 teaspoon ground cardamom (Indian-Middle Eastern spice); 0.25 teaspoon ground cinnamon (Mediterranean-Mexican influence); 0.125 teaspoon cayenne pepper (Thai-Indian heat); 0.25 teaspoon garam masala (Indian foundation); 1 pinch saffron threads (Mediterranean-Middle Eastern luxury); 0.5 teaspoon sesame oil (Asian essence); 0.25 teaspoon white miso paste (Japanese umami); 1 pinch sea salt (to taste); 1 pinch black pepper (to taste)

Global Harmony Egg Fried Rice Bread Pudding with Spiced Cream

A bold fusion masterpiece that transforms simple ingredients into a sophisticated dish blending Italian risotto tradition with Asian fried rice technique, topped with a sweet-savory French-inspired custard and Middle Eastern spices. This innovative creation bridges 14 culinary traditions into one unexpected, harmonious experience.

30 min

Medium

2 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet3/10

Salty3/10

Sour0/10

Umami6/10

Spicy3/10

🥄 Texture

Crisp-to-soft contrast: toasted bread cubes provide a crunchy exterior while their interiors are slightly tender from folding into the warm rice. The rice is tender and separated, with soft, scrambled egg pockets and a silky saffron-infused cream coating that adds a smooth, slightly luscious mouthfeel.

👃 Aroma

Warm, aromatic spice notes dominate—cardamom, cinnamon and a hint of garam masala create a fragrant, slightly sweet-spicy top note, while saffron adds a subtle floral and honeyed nuance. Toasted butter and sesame oil bring nutty, toasty richness and a faint savory miso undertone rounds out the bouquet.

🍷 Pairs Well With

A chilled, off-dry Riesling (or Gewürztraminer) to echo the floral-spice notes and temper heat; alternatively a jasmine green tea for a non-alcoholic, aromatic complement.

🥗 Side Dishes

Cooling cucumber-yogurt raita, simple tangy pickled vegetables (achar or quick pickled carrots/cabbage), or a lightly dressed green salad with lemon vinaigrette to cut the richness.

Ingredients(14 items)

12 large eggs (beaten)

21 cup rice (cooked and cooled)

34 tablespoons butter (divided)

40.5 cup vegetable cream

52 slices bread (cubed into 0.5 inch pieces)

60.25 teaspoon ground cardamom (Indian-Middle Eastern spice)

70.25 teaspoon ground cinnamon (Mediterranean-Mexican influence)

80.125 teaspoon cayenne pepper (Thai-Indian heat)

90.25 teaspoon garam masala (Indian foundation)

101 pinch saffron threads (Mediterranean-Middle Eastern luxury)

110.5 teaspoon sesame oil (Asian essence)

120.25 teaspoon white miso paste (Japanese umami)

131 pinch sea salt (to taste)

141 pinch black pepper (to taste)

Instructions

Heat 2 tablespoons of butter in a large pan over medium-high heat. Add the cubed bread pieces and toast until golden brown on all sides (approximately 3-4 minutes). Remove and set aside on a paper towel.

In the same pan, add the remaining 2 tablespoons of butter and allow it to melt. Add the cooled cooked rice and stir-fry for 2-3 minutes, breaking up any clumps.

In a small bowl, whisk together the beaten eggs with white miso paste, sesame oil, cardamom, cinnamon, cayenne pepper, and garam masala until fully combined.

Push the rice to the sides of the pan, creating a well in the center. Pour the egg mixture into the well and let it cook undisturbed for 30 seconds until it begins to set.

Scramble the eggs while mixing them thoroughly with the rice, ensuring even distribution of the spices. Cook for another 2-3 minutes until eggs are fully cooked.

Gently fold in the toasted bread cubes into the fried rice mixture, being careful not to break them further.

In a separate small saucepan, warm the vegetable cream over low heat. Add a pinch of saffron threads and let them steep for 1 minute to infuse color and flavor.

Season the cream sauce with a pinch of sea salt and black pepper, stirring gently.

Transfer the egg fried rice mixture to serving bowls or plates. Drizzle the warm saffron-infused cream sauce over the top in a decorative pattern.

Garnish with an additional pinch of garam masala and a few sesame seeds if available. Serve immediately while the bread cubes maintain their crispy exterior and the cream is still warm.