Spicy coriander eggs with curry rice

Name: spicy coriander eggs with curry rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 business suit yellow rice 325 g; 8 corn barn eggs; 3 tomatoes; 1 onion; 1 Scale nasi / bami vegetable mix 500 g; 5 tablespoons sunflower oil; 1,5 tablespoon mild curry powder; 1 teaspoon sugar; 1 bag fresh coriander 15 g

A tasty recipe. The vegetarian main course contains the following ingredients: yellow rice (325 g), corn free range eggs, tomatoes, onion, nasi / bami vegetable mix (500 g), sunflower oil, mild curry powder, sugar and fresh coriander (15 g).

Ingredients

Kitchen Stuff

stir fry

Directions

Prepare rice according to directions on packaging.
Boil eggs in boiling water for 8 minutes, frighten and peel under cold tap.
Clean tomatoes and cut into pieces.
Peel and chop onions.
Grind pepper from nasi-bami package.
Heat 2 tbsp oil in saucepan and fry onion and red pepper from the package for 3 min.
Add pieces of tomato and 1/2 tsp curry powder and simmer for 5 minutes on medium heat.
Add sugar and salt to taste.
Place eggs in sauce.
Meanwhile, rest oil in wok heating.
In this nasi-bamigroente (except bean sprouts) stir-fry for 5 minutes.
1 tbsp curry powder for 1 min.
Rice, bean sprouts and salt and pepper to taste.
Cut coriander.
Mix half with eggs and tomato sauce.
Create a curry list on 4 plates.
Make a deep hole in the middle of rice with spoon and create eggs with sauce.
Scatter coriander over it..

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Nutrition

663Calories

Sodium0% DV1.015mg

Fat48% DV31g

Protein48% DV24g

Carbs24% DV72g

Fiber44% DV11g

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