Quick curried rice with egg, spring onions and peas
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.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.From our partners
Similar Recipes
More by Karen Martini
Just add cold beer and serviettes: Karen Martini’s chicken wings are the perfect five-setter snack
- 30 mins - 1 hr
- Karen Martini
Ceviche with buttermilk dressing and rhubarb, chilli and fennel pickle
- < 30 mins
- Karen Martini
