Quick curried rice with egg, spring onions and peas

Karen Martini
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. Photo: Marina Oliphant
Difficulty
Easy

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

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. 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. 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. 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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