Rice Pilaf with Scrambled Eggs
The Foreign Epicure
"This delightful dish is made with sauteed rice and onion, then boiled in chicken broth. The curry aroma and hint of ginger help make this mouthwatering cuisine a dish to savor again and again. Hot green pepper sauce (such as Tabasco®) makes a great addition to the finished product."
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Ingredients1 h 12 m servings 200 cals
Original recipe yields 6 servings
- Combine curry powder, ginger, garlic powder, cinnamon, paprika, cayenne pepper, and cloves in a small bowl to make rice seasoning.
- Heat skillet to medium-high heat. Grease with butter. Add celery, onion, and carrots; cook and stir until browned and onions are soft and translucent, about 5 minutes. Stir in garlic and 4 pinches of the rice seasoning. Cook until fragrant, about 3 minutes. Add rice and stir until evenly coated, about 2 minutes.
- Stir chicken broth into the rice mixture. Increase heat to high and bring to a boil. Cover and reduce to medium heat; cook until rice is tender, 18 to 20 minutes.
- Pour eggs into the rice-broth mixture; cook and stir over medium-high heat until set, about 4 minutes. Fluff rice pilaf with a fork. Mix in cilantro and parsley; season with salt and pepper.
- Cook's Note:
- You can bring your skillet down to low simmer and keep it covered when finished cooking. The rice will stay warm for about 3 hours.
Per Serving: 200 calories; 6.5 g fat; 29.7 g carbohydrates; 5.7 g protein; 92 mg cholesterol; 476 mg sodium. Full nutrition
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