Stir-fried curried rice with soft-boiled eggs

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

250g (1 ¼ cups) brown rice
4 teaspoons oil
5cm piece ginger, peeled and chopped
1 red chilli, finely chopped
2 cloves garlic, crushed
3 spring onions, finely chopped
1 ½ teaspoons curry powder
⅓ cup reduced-salt vegetable stock
2 ½ cups halved mushrooms
4 eggs, soft-boiled
1 ½ cups halved cherry tomatoes
3 cups finely chopped baby spinach leaves
⅓ cup crushed unsalted peanuts
½ cup chopped fresh coriandercilantroX
To serve
⅓ cup low-fat plain yoghurt
⅓ cup fresh coriandercilantroX
pinch paprika

Instructions

Stay Awake

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.

Variations

Make it gluten free: Check paprika, curry powder and stock are gluten free.

Nutrition Info (per serve)

Calories 467 cal

Kilojoules 1950 kJ

Protein 18 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 7 g

Sodium 210 mg

Calcium 150 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT