Veggie Kedgeree

1. 1

   Place eggs in a medium saucepan and cover with cold water. Bring to a boil over moderate heat, gently stirring (this helps center the yolks). Boil, without stirring, for 6 mins then drain. Cool in cold water. Peel, then quarter.

2. 2

   Meanwhile, heat a large deep pan over moderate heat. Add almonds and toast for 2-3 mins or until lightly toasted. Transfer almonds to a heatproof plate to cool.

3. 3

   Heat oil in pan. Add green onions and cook and stir for 1 min. Add curry powder and cook for 1 min or until fragrant. Add rice and pea and corn mix and cook and stir for 5 mins or until heated. Add almonds and parsley. Serve topped with egg.

No additional tips available.