Curry rice

Curry rice

Ingredients

• Long grain rice 500 g
• Fresh mushrooms250 g
• Butter50 g
• Lemon 1/2 piece
• Sunflower oil 2 tablespoons
• Curry 1/2 teaspoon
• Canned green peas 100 g
• Pickled pepper100 g
• Salt to taste
• Chicken egg 2 pieces

Directions

1. Cook the rice: add the rice to a saucepan of boiling unsalted water, stir with a wooden spatula and cook over high heat for 12-15 minutes, until the rice is tender. Empty the rice into a large colander and rinse well under cold water. Let the water drain. And put it aside.
2. While the rice is cooking, chop the mushrooms, cut the pepper into squares, and boil the eggs.
3. Place the mushrooms in a small bowl with 15 grams of butter, a few drops of lemon and a pinch of salt. Cover and simmer, stirring occasionally, 15 minutes.
4. Melt the remaining butter and oil in a saucepan and add the curry. Stir, add rice and mushrooms along with the juice in which they were cooked. Add peas and peppers, salt, mix well and heat.
5. Transfer mixture to a warm serving plate and garnish with egg slices. Serve immediately.