RICE PILAF WITH SCRAMBLED EGGS

Rice Pilaf with Scrambled Eggs image

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.

Provided by The Foreign Epicure

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 1h12m

Yield 6

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 476.4 mg, Sugar 2.1 g