Friday, May 13, 2005

Curried Eggs with Rice

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.

Just found the recipe? Click here to see where we talked about it!


  1. I think it was the ginger.

  2. Joe, 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

  3. Anon - I didn't find the ginger to be obtrusive, but it might have been an issue.

    Lois - That sounds better to us too!

  4. You forgot to mention the scallions.

  5. Hi 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.