Rice Pilaf with Scrambled Eggs recipe

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Ingredients

1 teaspoon curry powder
1 teaspoon minced ginger
½ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon paprika
⅛ teaspoon cayenne pepper
2 pinches ground cloves
2 tablespoons butter
2 ribs celery, minced
½ yellow onion, minced
3 baby carrots, minced
2 cloves garlic, minced
1 cup long-grain rice, rinsed and drained
2 cups chicken broth
3 eggs, beaten
½ teaspoon dried cilantro
½ teaspoon dried parsley
salt and ground black pepper to taste

Nutrition Info

200.1 calories
carbohydrate: 29.7 g
cholesterol: 92 mg
fat: 6.5 g
fiber: 1.8 g
protein: 5.7 g
saturatedFat: 3.2 g
servingSize: -
sodium: 476.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine curry powder, ginger, garlic powder, cinnamon, paprika, cayenne pepper, and cloves in a small bowl to make rice seasoning.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

6 servings

Recipe Note

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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