Rice Pilaf with Scrambled Eggs

Rice Pilaf with Scrambled Eggs
  • 1 teaspoon curry powder
  • 1 teaspoon minced ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 2 pinches ground cloves
  • 2 tablespoons butter
  • 2 ribs celery, minced
  • 1/2 yellow onion, minced
  • 3 baby carrots, minced
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, rinsed and drained
  • 2 cups chicken broth
  • 3 eggs, beaten
  • 1/2 teaspoon dried cilantro (optional)
  • 1/2 teaspoon dried parsley (optional)
  • salt and ground black pepper to taste


  1. Combine curry powder, ginger, garlic powder, cinnamon, paprika, cayenne pepper, and cloves in a small bowl to make rice seasoning.
  2. Heat skillet to medium-high heat. Grease with butter. Add celery, onion, and carrots; cook and stir until browned and onions are soft and translucent, about 5 minutes. Stir in garlic and 4 pinches of the rice seasoning. Cook until fragrant, about 3 minutes. Add rice and stir until evenly coated, about 2 minutes.
  3. Stir chicken broth into the rice mixture. Increase heat to high and bring to a boil. Cover and reduce to medium heat; cook until rice is tender, 18 to 20 minutes.
  4. Pour eggs into the rice-broth mixture; cook and stir over medium-high heat until set, about 4 minutes. Fluff rice pilaf with a fork. Mix in cilantro and parsley; season with salt and pepper.

03/24/2018
Rice Pilaf with Scrambled Eggs, recipe PT15M PT1H 5 455 calories

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