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Total Time
Prep 0 mins
Cook 18 mins

Ingredients Nutrition


  1. Heat the first five ingredients until boiling, in a saucepan with a tight fitting lid.
  2. Add the rice, cover and simmer gently for 15 minutes, or until the rice is cooked and the water absorbed.
  3. Melt the butter in a large frying pan.
  4. Saute the onion, celery and garlic until tender but not coloured.
  5. Add the beaten eggs, stir for 30 seconds, then add the hot spiced rice to the partly cooked egg.
  6. Mix carefully but thoroughly.
  7. Serve immediately with a salad.
  8. Cheers, Doreen Doreen Randal, Wanganui.
  9. New Zealand.
Most Helpful

4 5

This was okay - but I didn't serve it immediately. I saved it 'til the next day. It might have lost something by waiting a day to eat it. Probably the eggs didn't like to be kept waiting. Next time I'll serve immediately.