Curried Rice With Boiled Egg And Salad Recipe

Curried Rice

1. Rinse 1 cup of basmati rice under cold water until the water runs clear. Drain. 2. In a pot, heat 1 tablespoon of vegetable oil over medium heat. Add 1 finely chopped onion, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Sauté until the onion is translucent. 3. Add 1 tablespoon of curry powder and 1 teaspoon of turmeric powder to the pot. Stir for 1 minute until fragrant. 4. Add the rinsed rice to the pot and stir to coat the rice with the spices. 5. Pour in 2 cups of vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed. 6. Fluff the rice with a fork and set aside.

Boiled Eggs

1. Place 4 large eggs in a saucepan and cover them with cold water. 2. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat and cover the saucepan. Let the eggs sit in the hot water for 10-12 minutes. 3. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel and halve the eggs.

Salad

1. In a large bowl, combine 2 cups of mixed salad greens, 1 sliced cucumber, 1 sliced red bell pepper, and 1 grated carrot. 2. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a pinch of salt and pepper. 3. Drizzle the dressing over the salad and toss to combine.

Serving

1. Serve a portion of curried rice on a plate. 2. Place 2 boiled egg halves on top of the rice. 3. Add a generous side of the mixed salad to complete the meal.