Rice Pilaf with Scrambled Eggs recipe
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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
Nutrition Info
- 200.1 caloriescarbohydrate: 29.7 gcholesterol: 92 mgfat: 6.5 gfiber: 1.8 gprotein: 5.7 gsaturatedFat: 3.2 gservingSize: -sodium: 476.4 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Rice Pilaf with Scrambled Eggs
Directions
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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.