Spicy rice with eggs (For 12 servings) 

There are different ways to relish the preparation of rice, this is one of such ways. Making spicy rice with eggs especially as Easter draws new is not a bad idea you know!  

 


















    Recipe
• 2 cups of chicken and fish stock
• 8 cups of rice
• 6 fresh red peppers (blended)
• 3 bulbs of onions (chopped)
• 5 tablespoons of curry and thyme
• 12 eggs (hard boiled)
• 1 big cabbage (shredded)
• 5 green pepper (chopped)
• 4 tablespoons margarine
• 14 carrots (diced)
• Salt and seasonings to taste
• 3 cups of prawns
• 3 eggs (whisked)
• 4 mackerels or Titus fish (boiled)

http://www.ngrguardiannews.com/index.php/life-magazine/edible-lifestyle/155817-spicy-rice-with-eggs-for-12-servings

Preparation
   Wash and boil the rice, season with salt, cook until soft and set aside. Heat the margarine and fry the onions, cabbage, carrots peppers, curry and thyme, the salt and seasonings to taste. Add the fresh eggs and stir briskly. When the eggs begin to scramble, add all the other spices.
   Add the rice and stir to coat the margarine. Add the stock and prawns. Stir and cover the pot. Leave to simmer until the water dries underneath. Pour the rice into a large tray and flake the fish over the tray. Peel the eggs, slice and toss over the rice. Cluster the tray with 12 spoons or fork. The food is ready. Gather round the tray and have a tasty meal.
eyimmma@yahoo.com

Happy Easter celebrations!

TO READ MORE, CHECK THE GUARDIAN NEWSPAPER EVERY SUNDAY, BROWSE THROUGH THE LIFE [KITCHEN ] PAGE....... DONT ALSO FORGET TO LISTEN TO UNILAG 103.1FM EVERY FRIDAY AT 4PM......

 

HAVE A GOOD DAY...