Chilied Eggs On Scallion Rice

1. 1

   Cook the basmati rice according to the package instructions, then drain well if necessary.

2. 2

   Heat 1 tablespoon of the oil in a nonstick skillet, add the scallions and fry for 3-4 minutes, until golden and soft.

3. 3

   Stir into the cooked rice, season to taste with salt and pepper and set to one side.

4. 4

   Heat the remaining oil in the skillet and crack in the eggs.

5. 5

   Sprinkle the eggs with the cilantro leaves and chile, and season well with salt and pepper.

6. 6

   Cover the pan with a tight-fitting lid and allow the eggs to gently steam until just cooked.

7. 7

   To serve, place a dome of scallion rice in the center of 2 large, warmed plates.

8. 8

   Top each with an egg and shake over Tabasco or chili ketchup.

* Per serving · 4 servings · Values may vary.

No additional tips available.