Name: Vegetable kedgeree
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 1/4 cup flaked almonds; 1 tablespoon vegetable or olive oil; 4 green onions, thinly sliced; 2 teaspoon mild curry powder; 450 gram packet microwave basmati rice; 1 1/2 cup frozen pea and corn mix, thawed; 2 tablespoon chopped flat-leaf parsley

Ingredients

4 eggs, at room temperature

1/4 cup flaked almonds

1 tablespoon vegetable or olive oil

4 green onions, thinly sliced

2 teaspoon mild curry powder

450 gram packet microwave basmati rice

1 1/2 cup frozen pea and corn mix, thawed

2 tablespoon chopped flat-leaf parsley

Method

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

2.Meanwhile, heat a large deep frying pan over moderate heat. Add almonds; cook and stir for 2-3 minutes or until lightly toasted. Transfer almonds to a heatproof plate to cool.

3.Heat oil in pan. Add onion; cook and stir for 1 minute. Add curry powder; cook and stir for 1 minute or until fragrant. Add rice and pea and corn mix; cook and stir for 5 minutes or until heated. Add almonds and parsley. Serve topped with egg.