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Quick curried rice with egg, spring onions and peas

Karen Martini
Karen Martini

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

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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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    When ready to serve, squeeze over the lemon, scatter over the spring onion, fried shallots and coriander and serve with yoghurt.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.theage.com.au/goodfood/recipes/quick-curried-rice-with-egg-spring-onions-and-peas-20140226-33hk6.html