Best Curried Rice Egg Salad Recipes

CURRIED RICE & EGG SALAD

Curried rice & egg salad image

Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers

Provided by Cassie Best

Time 37m

Number Of Ingredients 12

Ingredients

1 tbsp olive or rapeseed oil
1 onion , chopped
2 tbsp mild curry paste (we used korma paste)
1 tsp ground turmeric
300g basmati rice
50g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander , leaves picked
30g flaked almonds , toasted
2 carrots , grated or finely shredded
½ cucumber , sliced

Steps:

Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

CURRIED RICE EGG SALAD

Curried Rice Egg Salad image

Simple summer salad. Prep time does not include cooking the rice, which can be done a day ahead. Found this on a scrap of paper in my desk...don't know how long I had it!

Provided by Happy Harry 2

Categories Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces long grain and wild rice blend
6 hard-boiled eggs
1 1/2-2 teaspoons curry powder
8 ounces broccoli, chopped
6 large tomatoes
8 ounces plain low-fat yogurt

Steps:

Cook rice according to package. Set aside to cool.
Slice 1 egg, reserving middle slices for garnish.
Chop all the eggs coarsely.
Stir yogurt and curry together. Stir in rice, chopped eggs and broccoli. Chill.
Prior to serving, cut each tomato into 6 sections and place on individual plates that are lined with lettuce or spinach leaves.
Top each evenly with egg mixture.
Garnish with egg slices.

Nutrition Facts : Calories 148.5, Fat 6.5, SaturatedFat 2.1, Cholesterol 214.3, Sodium 110.2, Carbohydrate 13.2, Fiber 3.3, Sugar 8.7, Protein 11