Best 7 Curried Eggs With Rice Recipes

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**Indulge in a Culinary Journey with Curried Eggs and Rice: A Symphony of Flavors**

Embark on a tantalizing culinary adventure with Curried Eggs and Rice, a harmonious fusion of flavors that will tantalize your taste buds. This delectable dish, steeped in tradition and cultural heritage, offers a symphony of spices, textures, and aromas that will transport you to a realm of culinary delight. From the velvety smoothness of the curried sauce to the tender bite of the eggs, and the fluffy perfection of the rice, each element of this dish comes together in perfect harmony. Whether you're a seasoned foodie or a novice cook, this recipe is sure to become a staple in your culinary repertoire. So, gather your ingredients, prepare your palate, and embark on a flavor-filled journey with Curried Eggs and Rice.

Here are our top 7 tried and tested recipes!

MADRAS CURRIED EGGS WITH RICE



Madras Curried Eggs with Rice image

Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Breakfast     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

8 large eggs
1/4 cup butter
1 small onion, chopped
2 teaspoons curry powder
2 teaspoons tomato paste
1 garlic clove, minced
1 cup water
1 can (14-1/2 ounces) petite diced tomatoes, optional
1 teaspoon lemon juice
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Chopped salted peanuts, raisins, granted orange zest, chutney and shredded coconut

Steps:

  • Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.

Nutrition Facts : Calories 464 calories, Fat 24g fat (10g saturated fat), Cholesterol 403mg cholesterol, Sodium 236mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.

CURRIED EGGS WITH RICE



Curried Eggs with Rice image

This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 25m

Number Of Ingredients 12

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 onion, halved and thinly sliced
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
Coarse salt and ground pepper
1 tablespoon curry powder
3 cups (a 24-ounce jar) best-quality marinara sauce
8 hard-cooked eggs, peeled and quartered
1/2 cup plain low-fat yogurt, for garnish
2 scallions, thinly sliced, for garnish
1 lime, cut into wedges, for garnish

Steps:

  • Cook rice according to package instructions; cover, and set aside.
  • While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
  • Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
  • Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

CURRIED RICE & EGG SALAD



Curried rice & egg salad image

Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers

Provided by Cassie Best

Categories     Side dish

Time 37m

Number Of Ingredients 12

1 tbsp olive or rapeseed oil
1 onion , chopped
2 tbsp mild curry paste (we used korma paste)
1 tsp ground turmeric
300g basmati rice
50g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander , leaves picked
30g flaked almonds , toasted
2 carrots , grated or finely shredded
½ cucumber , sliced

Steps:

  • Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
  • Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
  • Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

NANA'S EGG CURRY AND RICE



Nana's Egg Curry and Rice image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 26

2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 teaspoon chili powder
2 teaspoons ground turmeric
1 tablespoon vinegar
2 ounces water
1/4 cup vegetable oil
1 large onion, chopped
2 tablespoons fresh ginger, chopped
6 to 8 cloves garlic, chopped
6 to 8 medium tomatoes, chopped (or 3 cups)
1 (8-ounce) can of tomato sauce
1 pinch sugar
1/4 teaspoon salt
1 teaspoon pepper
1 dozen hard boiled eggs, peeled
1/8 cup cilantro, chopped
1 recipe rice, recipe follows
2 teaspoons canola oil
2 cups basmati rice
3 cups hot water
Salt to taste
6 cardamom seeds
6 whole cloves
1 stick of cinnamon
2 to 3 drops of red Indian dye/food coloring

Steps:

  • Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
  • Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
  • Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
  • Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
  • Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
  • Preheat oven to 350 degrees F.
  • Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.

COCONUT EGG CURRY WITH RED RICE AND CRISPY SHALLOTS



Coconut Egg Curry with Red Rice and Crispy Shallots image

Provided by Aarti Sequeira

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

1 tablespoon peanut oil
2 leeks, whites only, rinsed and sliced thinly
Kosher salt
1 cup red rice
2 bay leaves
2 cups vegetable stock
Water, for boiling eggs
6 eggs
Peanut oil, for sauteing and deep frying
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
2 chiles de arbol
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
1 (15-ounce) can coconut milk
1/2 cup water
1 small bunch fresh cilantro leaves
1 large shallot, sliced into thin rings
1/4 cup rice flour
Kosher salt

Steps:

  • To make the rice: In a medium sauce pan over medium-high heat, warm the peanut oil until shimmering. Add the leeks, and sprinkle with a little salt to draw out their moisture. Saute until softened. Add the rice, and stir until each grain is coated in oil. Add the bay leaves and stock. Bring to a boil, and cook 20 minutes without removing the lid. When the rice has absorbed the liquid and is cooked through, remove the pan from the heat and set aside. Keep warm.
  • To make the curry: Fill a large sauce pan halfway with water and bring to a boil. Gently add the eggs, lowering them into the water using a big spoon. Cook for 14 minutes. Cook's Note: lower the heat if the sauce pan starts to boil over. Immediately put the eggs in a bowl of ice water, to prevent the gray ring from forming around the rim of the yolks. Allow the eggs to cool for a few minutes, then peel the eggs and slice in half.
  • In a large skillet, warm a couple tablespoons of peanut oil, and when shimmering, add the onions and garlic, and cook until golden brown. While they're cooking, dry toast the chiles, coriander seeds, and cumin seeds in a small skillet over medium heat, shaking every now and then to keep them from burning. Toast the chiles until fragrant, then grind in a spice grinder until finely ground. Add the ground chiles to the onion mixture, along with the coriander, cumin seeds, and turmeric, and saute for 30 seconds. Add the coconut milk and water. Bring the mixture back up to a boil, then cover and simmer for 20 minutes to develop the flavors. Place the eggs halves in the curry sauce during the last 5 minutes of cooking. Gently stir in a generous handful of cilantro. Be mindful of the eggs.
  • Fill a small sauce pan with peanut oil to 2-inches up the sides of the pan. Toss the shallots in the rice flour, and test whether the oil is ready by dropping a shallot ring in it should instantly sizzle and rise to the top and start browning. Fry the shallots in batches and set on a paper towel-lined plate when they're done. Season with salt.
  • Assemble each plate with a spoonful of rice, a generous ladle of curry sauce, and an egg half. Garnish with the fried shallots. Serve immediately.

SOUTH INDIAN EGG CURRY WITH RICE & LENTIL PILAU



South Indian egg curry with rice & lentil pilau image

Try something new with this aromatic, vegetarian, tomato-based curry packed with boiled eggs and served with spiced basmati

Provided by Roopa Gulati

Categories     Main course

Time 50m

Number Of Ingredients 19

4 tbsp vegetable oil
1 ½ tsp mustard seeds
1 ½ tbsp curry leaf
2 large red onions , chopped
50g ginger , peeled and finely chopped
1 tsp turmeric
½ tsp chilli powder
2 x 400g cans chopped tomatoes
1-2 tsp sugar
8 eggs
small bunch coriander , chopped
250g basmati rice
140g split red lentil
4 tbsp vegetable oil
2 onions , sliced
50g ginger , peeled and finely chopped
3 whole green chillies , deseeded
2 bay leaves
mango chutney, natural yogurt and naan bread (optional), to serve

Steps:

  • Mix the rice and lentils in a bowl. Cover with cold water and soak for 15 mins.
  • Meanwhile, for the curry, heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.
  • Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.
  • To cook the pilau, heat the oil in a pan and cook the onions, ginger and chillies until softened - about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.
  • Pour over enough water to cover the rice and lentils by a depth of 3cm - about 600ml. Simmer, uncovered, until tender and the cooking liquid has been absorbed.
  • Stir the coriander into the curry and fluff up the rice. Serve with mango chutney, yogurt and naan, if you like.

Nutrition Facts : Calories 782 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

CURRY EGGS OVER RICE (FOR LEFTOVER HARD BOILED EGGS)



Curry Eggs over Rice (For Leftover Hard Boiled Eggs) image

A delicious main dish that uses up those leftover hard boiled eggs from Easter. The lady who prepared this on the show said that her mother used to make this dish often during Lent. I adapted this recipe from one I saw on "Calling All Cooks" on Food Network. This recipe halves beautifully. This is not a particularly spicy dish, just rich in flavor. (Note:There is no curry powder in this recipe - you are essentially making your own blend using various spices.)

Provided by HeatherFeather

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 teaspoon chili powder (hot or mild Indian style)
2 teaspoons ground turmeric
1 tablespoon cider vinegar
2 ounces water (or more as needed)
1/4 cup canola oil
1 cup chopped onion (1 large)
2 tablespoons fresh ginger, chopped
6 -8 garlic cloves, chopped
3 cups chopped fresh tomatoes (about 6 small)
1 cup unseasoned tomato sauce (8 ounce can)
1 pinch sugar, to taste
1/4 teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
12 hard-boiled eggs, peeled, halved
1/8 cup fresh cilantro leaves, chopped
6 cups steamed white rice

Steps:

  • Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
  • Heat a large saucepot over a medium heat and add oil.
  • Add onion, ginger, garlic and saute until golden brown.
  • Add spice mixture to the pot and stir well.
  • (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
  • Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
  • Add to the pot and simmer 20 for minutes.
  • Add pinch of sugar, salt, and pepper to taste.
  • Cut eggs in half lengthwise and slide them into the sauce.
  • Serve over rice, sprinkled with fresh chopped cilantro.

Nutrition Facts : Calories 983.9, Fat 21.9, SaturatedFat 4.3, Cholesterol 424, Sodium 461, Carbohydrate 165.5, Fiber 8.6, Sugar 6.5, Protein 27.7

Tips:

  • Use fresh ingredients: The fresher your eggs, vegetables, and spices, the better your curried eggs and rice will taste.
  • Don't overcook the eggs: The eggs should be cooked through but still have a slightly runny yolk. Overcooked eggs will be tough and rubbery.
  • Use a good quality curry powder: The curry powder is the key ingredient in this dish, so make sure you use a good quality one. Look for a curry powder that is fresh and has a deep, rich flavor.
  • Adjust the heat level to your taste: If you like your food spicy, add more chili peppers or cayenne pepper. If you prefer a milder dish, use less chili peppers or omit them altogether.
  • Serve with your favorite sides: Curried eggs and rice can be served with a variety of sides, such as raita, chutney, or papadums.

Conclusion:

Curried eggs and rice is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is also a great way to use up leftover eggs and rice. With its simple ingredients and bold flavors, this dish is sure to please everyone at your table.

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