Curry Rice With Mackerel And Eggs - cooking recipe

Ingredients

1/4 lb basmati rice
2 None eggs
2 tbsp oil
1-2 tsp curry powder
1 bunch spring onions, sliced
1 - 4 oz can mackerel fillets in olive oil, drained

Preparation

Cook the rice in 3/4 cup boiling salted water according to the package directions. Drain and set aside.
To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and halve the eggs.
Meanwhile, heat the oil in a wok or a large frying pan and briefly toast the curry powder. Add the rice and saute for about 5 mins. Add the spring onions and cook briefly. Season to taste. Add the mackerel and serve garnished with eggs.