Veggie Kedgeree

Name: Veggie Kedgeree
Ingredients: 4 None large eggs, at room temperature; 1/4 cup flaked almonds; 1 tbsp vegetable or olive oil; 4 None green onions, thinly sliced; 2 tsp mild curry powder; 2 cups pre-cooked basmati rice; 1/3 cup frozen pea and sweet corn mix, thawed; 2 tbsp chopped fresh flat-leaf parsley

8 ingredients

3 steps

Ingredients

4 None large eggs, at room temperature
1/4 cup flaked almonds
1 tbsp vegetable or olive oil
4 None green onions, thinly sliced
2 tsp mild curry powder
2 cups pre-cooked basmati rice
1/3 cup frozen pea and sweet corn mix, thawed
2 tbsp chopped fresh flat-leaf parsley

Directions

1

Place eggs in a medium saucepan and cover with cold water. Bring to a boil over moderate heat, gently stirring (this helps center the yolks). Boil, without stirring, for 6 mins then drain. Cool in cold water. Peel, then quarter.
2

Meanwhile, heat a large deep pan over moderate heat. Add almonds and toast for 2-3 mins or until lightly toasted. Transfer almonds to a heatproof plate to cool.
3

Heat oil in pan. Add green onions and cook and stir for 1 min. Add curry powder and cook for 1 min or until fragrant. Add rice and pea and corn mix and cook and stir for 5 mins or until heated. Add almonds and parsley. Serve topped with egg.