Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 4 eggs
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 cup of coconut milk
Special equipment needed:
- Rice cooker
- Large skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Place the rice and water in a rice cooker and cook according to the manufacturer's instructions.
2. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and salt to the skillet. Stir to combine.
4. Crack the eggs into the skillet and scramble until cooked through.
5. Pour in the coconut milk and stir to combine.
6. Serve the curry egg mixture over the cooked rice.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Cook the rice according to the manufacturer's instructions. Cook the curry egg mixture over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 430
Fat: 20g
Carbohydrates: 50g
Protein: 12g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use any type of oil instead of vegetable oil.
- You can use any type of milk instead of coconut milk.
Variations:
- You can add vegetables such as carrots, peas, or bell peppers to the curry egg mixture.
- You can use chicken or shrimp instead of eggs.
Tips and tricks:
- Rinse the rice in cold water until the water runs clear to remove excess starch.
- Use a non-stick skillet to prevent the eggs from sticking to the pan.
- Add more or less curry powder depending on your preference.
Storage instructions:
Store any leftover rice and curry egg mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and curry egg mixture separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry egg mixture on top of the rice in a bowl. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
This dish pairs well with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Cucumber salad or pickled vegetables.
Troubleshooting advice:
- If the curry egg mixture is too thick, add more coconut milk or water to thin it out.
- If the rice is too sticky, rinse it in cold water before cooking.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to prevent foodborne illness.
Food history:
Nasi Kari Telur is a popular Malaysian dish that combines curry and eggs with rice.
Flavor profiles:
This dish has a spicy and savory flavor from the curry powder and coconut milk.
Serving suggestions:
Serve this dish with a side of cucumber salad or pickled vegetables for a refreshing contrast to the spicy curry.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian