Ingredients
- 12 ounces dry rice (1 1/2 cups dry, basmati rice, washed)
- 2 tablespoons oil
- Scallions (1 bunch, coarsely chopped)
- 4 large eggs (free-range)
- 4 tablespoons cilantro leaves
- 1 to 2 red chile, seeded and cut into slivers
- Salt and pepper
- Tabasco sauce, or chili ketchup, to serve
How to Make
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Step 1: Cook the basmati rice according to the package instructions.
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Step 2: Heat 1 tablespoon of the oil in a nonstick skillet, add the scallions and fry for 3-4 minutes, until golden and soft. Stir into the cooked rice, season to taste with salt and pepper and set to one side.
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Step 3: Heat the remaining oil in the skillet and crack in the eggs.
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Step 4: Sprinkle the eggs with the cilantro leaves and chile, and season well with salt and pepper. Cover the pan with a tight-fitting lid and allow the eggs to gently steam until just cooked.
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Step 5: To serve: place a dome of scallion rice in the center of 2 large, warmed plates. Top each with an egg and shake over Tabasco or chili ketchup.
We hope you enjoy this recipe!
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