Best Curried Rice Egg Salad Recipes

CURRIED RICE & EGG SALAD

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
• Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
• Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

CURRIED RICE EGG SALAD

Steps:

• Cook rice according to package. Set aside to cool.
• Slice 1 egg, reserving middle slices for garnish.
• Chop all the eggs coarsely.
• Stir yogurt and curry together. Stir in rice, chopped eggs and broccoli. Chill.
• Prior to serving, cut each tomato into 6 sections and place on individual plates that are lined with lettuce or spinach leaves.
• Top each evenly with egg mixture.
• Garnish with egg slices.