Oozy Spicey Rice: Spicy Rice and Poached Egg

If you are like me, some nights you just really don't feel like cooking especially if its been a hectic day at work. Then this is a recipe for you. I love doing this recipe. It is so super easy, nutritious meal that can be served within 30 min. Bonus its packed with fiber, iron, folic acid and vitamin C.

Nice thing about this recipe you can play around and add red peppers/ mushrooms. I added garlic, ginger, and chilli for the extra kick in flavors. You can add crispy bacon, smoked salmon or mackerel. What ever you have in the fridge.  

This recipe is for 1 serving -  

INGREDIENTS:

tsp oil

1⁄2 onion , chopped

2 spring onions - sliced

5ml fresh ginger

5ml garlic

1⁄2 green pepper , deseeded and finely sliced

1/2 chilli finely chopped

1 x 250g ready made rice (per person) - or like me I had left over rice

50g frozen peas

10 ml roasted masala 

15 ml Robertson Rice Spice

good handful of chopped coriander

1 egg

Salt and pepper to season

METHOD:

Heat the oil in a non-stick frying pan. Fry the onion, green pepper, garlic, ginger and chilli for 5-8 minutes until soft and beginning to brown.

Tip in the ready cooked rice, frozen peas, curry powder or Roasted Marsala, Rice Spice, and 200ml water/chicken stock, stir well, then simmer gently for 10 minutes.  

Add the spring onions and coriander.

Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg.

Dish the spicy rice on a plate and serve the egg on top.

 SECRET TIPS:

The perfect poached egg:

First, fill a wide saucepan or sauté pan with water to about 6cm deep.

Bring it to a gentle simmer—not a rolling boil, which toughens and twists the whites. 

Add a few teaspoons of vinegar, which does help eggs keep their shape. 

Crack eggs (Fresher the better) into small ramekins or custard cups. The cups let you gently pour the eggs into the pan so the whites stay in a tight circle, and ensure that you won't crack a broken-yolk dud into the water. 

My secret to the perfect poached egg is creating a vortex. Using a whisk I spin the water with to create a vortex and then dropping the egg in the middle. This helps the egg to be contained.

Cook three (I like min to be 3 minutes) depending how you like your eggs it can be anything from three to seven minutes 

The whites should be set and the yolks still creamy.

Remove carefully with a slotted spoon. Drain them for a few seconds, or blot with a paper towel. 

Voilà!!! The perfect poached egg!!