Curry Rice With Mackerel And Eggs

1. 1

   Cook the rice in 3/4 cup boiling salted water according to the package directions. Drain and set aside.

2. 2

   To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and halve the eggs.

3. 3

   Meanwhile, heat the oil in a wok or a large frying pan and briefly toast the curry powder. Add the rice and saute for about 5 mins. Add the spring onions and cook briefly. Season to taste. Add the mackerel and serve garnished with eggs.

* Per serving · 4 servings · Values may vary.

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