Spicy rice with salmon and egg

Wash the leek and cut into rings. Heat the oil in a frying pan and cook the leeks for 5 min. On medium heat, scoop every now and then.

Add the curry powder and cook for another 1 min. Add the rice and stir fry until the grains shine.

Pour in the stock and bring to the boil. Stir through and turn the heat down. Boil the rice with the lid on the pan in 15-18 min. Until done.

Meanwhile, boil the eggs hard in 7 minutes. Scare under cold running water, peel them and cut them into pieces. Slice the parsley.

Add the salmon pieces and parsley to the rice. Season with salt and pepper. Divide over plates and add the egg.