June 03, 2016
Dinner, Main Dish, Side Dishes,
Eggs, Rice, White Rice, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Non-Dairy, Vegetarian, Make it from scratch more
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"A budget planner meal from Recipe+ magazine. Though this is a vegetarian main it could be a side dish for would serve more people than 4."
Place eggs in a saucepan, cover with cold water and bring to the boil over moderate heat stirring (this helps to centre the yolks) and boil without stirring, for 6 minutes, drain and refresh under cold water.
Peel and quarter.
Meanwhile, heat a large deep frying pan over moderate heat and add almonds and cook and stir for 2 minutes or until toasted and transfer to a heatproof plate.
Heat oil in same pan and add onion, cook and stir for 1 minutes or until soft and then add curry powder and cook and stir for 30 seconds or until fragrant and then add rice and peas and corn mix, cook and stir for 5 minutes or until heated through.
Return almonds to pan and add parsley and stir.
Serve topped with egg and extra parsley.
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