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Curried rice and eggs

Curried riceThis is a recipe I yet a big ‘YES!’ when I am asked what is for supper. You can chop and change it as you like and since making it I change it most times!

But the basis of the recipe stays the same and you can add. take away till your heart is content to suit what you and your family like. This is a simple and economcial supper, one you can whip up with bits and pieces of veg in the fridge. If  spicy is not for you and your family then take out the curry paste and add 2 teaspoons dry herbs and a good grind of black pepper. A drained tin if chickpea’s is also a nice additional.

We all love and I hope you do too!

So I will give you the basic recipe and you add your favourite veg!

You will need for the curried rice and eggs for 4 hungry people:

I mug of rice

2 onions chopped

2 garlic cloves chopped

2 tablespoon of curry paste of your choice (I use Pataks as it is gluten-free)

About 1/2 500g carton of Passata or 1 tin of chopped tomatoes

Veg I use for example 1 courgette and 1 pepper chopped. Mushrooms,celery, broccoli are great, I have used carrots but very finely sliced and chopped. You could add sweetcorn and frozen pea’s (just give them extra time to cook). Spinach leaves stirred in at the last minute are good too!

A little oil

eggs (as many as you think is enough for you all I do 5)

To make the curried rice and eggs:

  • Cook your rice as per instructions
  • Hard boil your eggs
  • Whilst these are cooking heat your oil in a large pan or frying pan. Add the onions and veg (not frozen pea’s or tinned sweetcorn at this stage) and cook until softening and turning a lovely brown. Add the garlic (at this stage if you have fresh chillies or ginger add them too) cook for a further minute.
  • Add the curry paste and passata and just simmer. If using frozen pea’s add these now as well as tinned sweetcorn if using.
  • Once the rice is cooked drain well and stir into your spicy sauce. Peel the hard-boiled eggs and half and pop then on top.

curried rice and eggs

Serve with salad, I like mine with a blob of natural yoghurt and if I have naan bread in that warmed and sliced up goes down well too! If I have left over fresh herbs  stir them in just before serving. My two hate fresh coriander so I chop that and serve it in a separate dish. Flaked almonds make a nice extra too!

As you can see it is nice and easy and can be made start to finish in less than 30 minutes.

Mum’s secret tip to tempt the slightly fussy eating or to make it extra filling to go further add a tin of baked beans to the spicy sauce. Quite often having a familiar favourite (personally I hated baked beans as a child but I think I was in a small percent!) added to new foods makes them far more appealing!

Spot the difference in photo’s. Yes one was made on holiday using the left over we had and the other at our new house! I made it last night as well but didn’t take photo’s, see it is a great favourite!

 

 

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2 Responses to "Curried rice and eggs"

    1. Ali says:

      Thanks Jen, it really is if I say so myself! So easy and a big hit here!

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