Rice Pilaf with Scrambled Eggs

This delightful dish is made with sauteed rice and onion, then boiled in chicken broth. The curry aroma and hint of ginger help make this mouthwatering cuisine a dish to savor again and again. Hot green pepper sauce (such as Tabasco®) makes a great addition to the finished product.

• Preparation Time: 40 mins
• Cooking Time: 32 mins
• Total Time: 1 hr 12 mins
• Calories: 200 Calories

Ingredients

• 2 tablespoons butter
• ¼ teaspoon ground cinnamon
• ½ teaspoon garlic powder
• 3 eggs, beaten
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 cups chicken broth
• ⅛ teaspoon cayenne pepper
• 1 teaspoon curry powder
• ⅛ teaspoon paprika
• 2 pinches ground cloves
• 1 teaspoon minced ginger
• 1 cup long-grain rice, rinsed and drained
• 2 ribs celery, minced
• ½ yellow onion, minced
• 3 baby carrots, minced
• ½ teaspoon dried cilantro (Optional)
• ½ teaspoon dried parsley (Optional)

Recipe Instructions

Step 1

Combine curry powder, ginger, garlic powder, cinnamon, paprika, cayenne pepper, and cloves in a small bowl to make rice seasoning.

Step 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.

Step 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.

Step 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.