Indian Spiced Rice and Egg

20 minutes
15 minutes

Eggs give this dish a protein punch, and a rich creaminess. You’ll love how they pair with the warm curry spice! For tips on how to poach the perfect egg, check out our Eggs 101 page!


  • 2 tbsp (30 mL) salted butter
  • red onion, diced
  • clove garlic, minced
  • red bell pepper, seeded and diced
  • 1 tbsp (15 mL )curry powder (mild or hot)
  • 1 cup (250 mL) basmati rice
  • 1 3/4 cups (440 mL) vegetable stock or water
  • 1 tbsp (15 mL) white vinegar
  • eggs
  • 1 cup (250 mL) baby spinach
  • 1/4 cup (60 mL) chopped fresh mint
  • Salt and pepper


  1. In a large saucepan, melt butter over medium heat. Add onion and cook until transparent (about 2 minutes), stirring frequently. Add garlic and cook for 1 minute, stirring frequently. Add red pepper and curry powder; stir to combine. Add rice and stir for 1 minute. Add stock, stir and bring to a boil. Once boiling, reduce heat to low. Cover and cook for 15 minutes.

  2. Meanwhile, while rice is cooking, fill a medium saucepan with 3 to 4 inches (8 to 10 cm) of water. Add vinegar and bring to a boil. Reduce heat to simmer. Break each egg into a small ramekin or bowl. Gently slide eggs into simmering water one at a time. Cook until whites are set and yolks are soft, 3 to 4 minutes (3 minutes makes a runnier egg). Remove eggs with a slotted spoon.

  3. Once rice is cooked, remove from heat, uncover and fluff with a fork. Stir in spinach and mint; season with salt and pepper. Divide rice onto four plates. Place an egg on top of each bed of spiced rice.


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