Quick curried rice with egg, spring onions and peas

Name: Quick curried rice with egg, spring onions and peas
Cook time: 30 min
Yield: 2
Ingredients: 250g basmati rice; 1 tsp cumin seeds; 2 tsp curry powder; 3 eggs; 60g melted butter; Salt flakes; Freshly ground black pepper; ¾ cup frozen peas; ½ lemon; 4-6 spring onions, finely sliced; Crispy fried shallots (from the Asian section of the supermarket or Asian grocers); 1 handful coriander leaves; Plain yoghurt

Karen Martini

February 26, 2014

Ready in a flash: Quick curried rice with egg, spring onions and peas.Marina Oliphant

easyTime:< 30 minsServes:2

Mostly from the pantry, with a couple of fresh additions, this is a tasty dinner when you're in a hurry. It also makes a great side for spicy fried chicken.

Ingredients

250g basmati rice
1 tsp cumin seeds
2 tsp curry powder
3 eggs
60g melted butter
Salt flakes
Freshly ground black pepper
¾ cup frozen peas
½ lemon
4-6 spring onions, finely sliced
Crispy fried shallots (from the Asian section of the supermarket or Asian grocers)
1 handful coriander leaves
Plain yoghurt

Method

Step 1
In a medium saucepan, briefly heat through the rice, cumin seeds and curry powder. Add 650 millilitres of boiling water, season and stir. Put on a tight lid and cook for seven minutes over a low heat.
Step 2
In a small bowl, whisk the eggs and melted butter together, season with salt and pepper. Take the lid off the rice and fluff with a fork.
Step 3
Scatter the peas over the rice and pour the eggs over the top without stirring. Put the lid back on and cook for a further four minutes, then turn the heat off and allow the rice to sit for five minutes with the lid on.
Step 4
When ready to serve, squeeze over the lemon, scatter over the spring onion, fried shallots and coriander and serve with yoghurt.