Curried Rice With Smoked Salmon

1. 1

   Lightly coat a large saucepan with oil and set over medium heat.

2. 2

   Add the onion and stir often until it starts to soften, 3 minutes.

3. 3

   Stir in the curry powder, ground coriander and rice until well coated, 1 minute.

4. 4

   Add the chicken broth and bring to a boil over high heat.

5. 5

   Cover and reduce the heat to low.

6. 6

   Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.

7. 7

   Remove from the heat and let stand for 5 minutes.

8. 8

   Meanwhile, break the salmon into chunks.

9. 9

   Slice the eggs and tomatoes into wedges.

10. 10

    Fluff the rice with a fork and stir in the cilantro.

11. 11

    Spoon onto a platter.

12. 12

    Scatter the salmon over top and arrange the egg and tomato wedges on the rice.

13. 13

    Serve right away or refrigerate until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.