Rice salad with egg

Name: Rice salad with egg
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g frozen peas; 1-2 Eggs (size M); 100 g Basmati Rice; 7-10 Tbsp Salt; 100 g Carrots; 150 g Cream yoghurt (10 % fat); 1 TABLESPOON White wine vinegar; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Curry; 7-10 Tbsp Sugar; 7-10 Tbsp Coriander green

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

50 g frozen peas
1-2 Eggs (size M)
100 g Basmati Rice
7-10 Tbsp Salt
100 g Carrots
150 g Cream yoghurt (10 % fat)
1 TABLESPOON White wine vinegar
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Curry
7-10 Tbsp Sugar
7-10 Tbsp Coriander green

Directions

1
Defrost the peas. Put the eggs in boiling water and let them boil for about 8 minutes, drain, quench and peel the shell. Put rice into 200 ml boiling salted water and let it swell at medium heat for about 8 minutes.
2
In the meantime clean, wash and thinly slice the carrots. Mix yoghurt, vinegar, salt, pepper, curry and sugar. Halve or roughly chop the eggs as desired. Pour rice onto a sieve, quench and drain well.
3
Mix the rice, peas and carrots, arrange in a bowl. Pour yoghurt sauce over it and place or sprinkle the eggs on top. Serve garnished with coriander green as desired.