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Spicy coriander eggs with curry rice
 
 
4 ServingsPTM20 min

Spicy coriander eggs with curry rice


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).

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Directions

  1. Prepare rice according to directions on packaging.
  2. Boil eggs in boiling water for 8 minutes, frighten and peel under cold tap.
  3. Clean tomatoes and cut into pieces.
  4. Peel and chop onions.
  5. Grind pepper from nasi-bami package.
  6. Heat 2 tbsp oil in saucepan and fry onion and red pepper from the package for 3 min.
  7. Add pieces of tomato and 1/2 tsp curry powder and simmer for 5 minutes on medium heat.
  8. Add sugar and salt to taste.
  9. Place eggs in sauce.
  10. Meanwhile, rest oil in wok heating.
  11. In this nasi-bamigroente (except bean sprouts) stir-fry for 5 minutes.
  12. 1 tbsp curry powder for 1 min.
  13. Rice, bean sprouts and salt and pepper to taste.
  14. Cut coriander.
  15. Mix half with eggs and tomato sauce.
  16. Create a curry list on 4 plates.
  17. Make a deep hole in the middle of rice with spoon and create eggs with sauce.
  18. Scatter coriander over it..


Nutrition

663Calories
Sodium0% DV1.015mg
Fat48% DV31g
Protein48% DV24g
Carbs24% DV72g
Fiber44% DV11g

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