Rice Pilaf With Scrambled Eggs Recipe

Name: Rice Pilaf With Scrambled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon curry powder; 1 teaspoon minced ginger; 1/2 teaspoon garlic powder; 1/4 teaspoon ground cinnamon; 1/8 teaspoon paprika; 1/8 teaspoon cayenne pepper; 2 pinches ground cloves; 2 tablespoons butter; 2 ribs celery, minced; 1/2 yellow onion, minced; 3 baby carrots, minced; 2 cloves garlic, minced; 1 cup long-grain rice, rinsed and drained; 2 cups chicken broth; 3 eggs, beaten; 1/2 teaspoon dried cilantro (optional); 1/2 teaspoon dried parsley (optional); salt and ground black pepper to taste

Servings: persons

1 teaspoon curry powder
1 teaspoon minced ginger
1/2 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
2 pinches ground cloves
2 tablespoons butter
2 ribs celery, minced
1/2 yellow onion, minced
3 baby carrots, minced
2 cloves garlic, minced
1 cup long-grain rice, rinsed and drained
2 cups chicken broth
3 eggs, beaten
1/2 teaspoon dried cilantro (optional)
1/2 teaspoon dried parsley (optional)
salt and ground black pepper to taste

1
Combine curry powder, ginger, garlic powder, cinnamon, paprika, cayenne pepper, and cloves in a small bowl to make rice seasoning.
2
Heat skillet to medium-high heat. Grease with butter. Add celery, onion, and carrots; cook and stir until browned and onions are soft and translucent, about 5 minutes. Stir in garlic and 4 pinches of the rice seasoning. Cook until fragrant, about 3 minutes. Add rice and stir until evenly coated, about 2 minutes.
3
Stir chicken broth into the rice mixture. Increase heat to high and bring to a boil. Cover and reduce to medium heat; cook until rice is tender, 18 to 20 minutes.
4
Pour eggs into the rice-broth mixture; cook and stir over medium-high heat until set, about 4 minutes. Fluff rice pilaf with a fork. Mix in cilantro and parsley; season with salt and pepper.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon curry powder, 1 teaspoon minced ginger, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cinnamon, and more.

Yes, Rice Pilaf With Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice Pilaf With Scrambled Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions