Egg and almond stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 250 gram lon grain brown rice; (8oz) | |
| 4 | tablespoons | Sunflower oil |
| 1 | small | Or medium-size green cabbage; shredded |
| 1 | Clove garlic; chopped finely | |
| 125 | grams | Almonds; shelled (4oz) |
| 1 | teaspoon | Hot Madras curry powder |
| 1 | teaspoon | Ground turmeric |
| 6 | Hard boiled eggs; chopped | |
Directions
Cook the rice in lightly salted water for 40 minutes or until it is just tender.
Drain it, run cold water through it and drain it again.
Heat the oil in a wok or very large frying pan on a high heat.
Put in the cabbage and garlic and stir-fry them for about 3 minutes or until the cabbage begins to soften.
Mix in the almonds, rice, curry powder and turmeric and stir for a further 2 minutes.
Mix in the eggs and stir for about half a minute to heat them through.
Serve as soon as possible.
This is a one dish meal for which no accompaniment is necessary.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.