Indian Fried Rice With Poached Eggs

1. 1

   Cook the rice according to packet instructions. In a large pot of boiling salted water, blanch the cauliflower and carrots for 2 mins. Drain and set aside. Heat the clarified butter in a large frying pan, and add the cashews, raisins, cauliflower, carrots, and zucchini. Stir fry for about 3 minutes then add most of the green onions. Save some for garnishing. Sprinkle in the curry powder, stir and cook for a couple of minutes. Deglaze all the sticky bits by adding the vegetable stock and simmer till the vegetables are tender.

2. 2

   Drain the rice and mix with the vegetables. Check the seasoning. Meanwhile, in a saucepan, boil about 12 cups of water, seasoned with vinegar. Crack the eggs in a cup before you poach each one. Whisk the water to create a whirlpool and gently slide the eggs, one at a time, into the swirling center. Cook for 4 mins. Remove, and briefly drain on paper towels.

3. 3

   Serve the rice with a poached egg on top of each plateful, and sprinkle with the remaining green onions.

* Per serving · 4 servings · Values may vary.