Curried Rice
Yield
6 servingsPrep
5 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice, cooked
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
curry powder
|
|
| 1 | each |
green bell peppers
chopped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
butter
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | each |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice, cooked
|
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
curry powder
|
|
| 1 | each |
green bell peppers
chopped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
butter
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | each |
onions
chopped |
|
Directions
Sauté onion and green pepper in butter until onion is tender.
Stir in curry powder, slightly beaten egg salt, pepper and cayenne.
Mix into hot rice; Sprinkle with chopped olive if available.
