Curried Eggs with Rice (Adapted from Everyday Food)1 cup brown basmati rice
2 tablespoons canola oil
3/4 cup halved and thinly sliced onion
salt and fresh ground black pepper to taste
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon curry powder
3 cups marinara sauce
8 hard-cooked eggs, peeled and quartered
1/2 cup plain yogurt
limes for serving, if desired
In a medium pot, cook rice according to package directions.
Meanwhile, in a large skillet, heat oil over medium-high. Add onion - cook until onion begins to soften, about 5 minutes. Stir in garlic and ginger - season with salt and pepper. Cook until fragrant, about 1 minute. Stir in curry powder and cook for 30 seconds. Add marinara sauce and eggs - cook, gently stirring, until warmed through, about 3 minutes. Taste and season with salt and fresh ground pepper, if desired.
Serve mixture over the cooked rice, adding a dollop of yogurt on top.
Makes 4 servings.
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I think it was the ginger.
ReplyDeleteJoe, I bet if my husband sees this he'd say treat it like fried rice put in it the scrambled eggs. We both like the basmatic rice and curry flavors. Lois
ReplyDeleteAnon - I didn't find the ginger to be obtrusive, but it might have been an issue.
ReplyDeleteLois - That sounds better to us too!
You forgot to mention the scallions.
ReplyDeleteHi brenbot - we didn't add any scallions. The green bits on top is chopped parsley that we added for a contrasting color for the photo.
ReplyDelete