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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Cook rice in boiling water until tender. Drain and set aside.
2 Heat oil in a large non-stick pan. Add ginger, chilli, garlic and spring onions. Cook for 3—4 minutes until softened. Add curry powder; cook for a further minute.
2 Add rice with stock and mushrooms and cook for 5 minutes, stirring occasionally. Soft-boil eggs (see Back to basics: Eggs), then run under cold water. Set aside.
3 Stir remaining veges into rice with peanuts and coriander. Heat through and season to taste. Spoon rice between serving bowls. Shell and halve eggs.
4 Add eggs to rice with a spoonful of yoghurt, coriander and a sprinkle of paprika.
Make it gluten free: Check paprika, curry powder and stock are gluten free.
Calories 467 cal
Kilojoules 1950 kJ
Total fat 19 g
Saturated fat 4 g
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