Indian Fried Rice With Poached Eggs - cooking recipe

Ingredients

1 1/4 cups mixed wild rice
4 cups cauliflower florets
1 1/2 cup carrots, cut into 1 inch batons
1 tbsp clarified butter
1/3 cup unsalted cashews
1/4 cup raisins
1 medium zucchini, cut into slices
3 None green onions, cut into fine rings
2-3 tsp curry powder
3/4 cup vegetable stock
3-4 tbsp distilled vinegar
4 medium eggs

Preparation

Cook the rice according to packet instructions. In a large pot of boiling salted water, blanch the cauliflower and carrots for 2 mins. Drain and set aside. Heat the clarified butter in a large frying pan, and add the cashews, raisins, cauliflower, carrots, and zucchini. Stir fry for about 3 minutes then add most of the green onions. Save some for garnishing. Sprinkle in the curry powder, stir and cook for a couple of minutes. Deglaze all the sticky bits by adding the vegetable stock and simmer till the vegetables are tender.
Drain the rice and mix with the vegetables. Check the seasoning. Meanwhile, in a saucepan, boil about 12 cups of water, seasoned with vinegar. Crack the eggs in a cup before you poach each one. Whisk the water to create a whirlpool and gently slide the eggs, one at a time, into the swirling center. Cook for 4 mins. Remove, and briefly drain on paper towels.
Serve the rice with a poached egg on top of each plateful, and sprinkle with the remaining green onions.