Spiced Rice & Eggs

May 8, 2019

This is slightly modified from a Simon and Alison Holst recipe, and makes a simple but surprisingly tasty quick meal. You could probably substitute any of your favourite vegetables for the celery and even use a mixture.

(Just by the way, it does pay to remove the cloves before serving, if you can find them, unless you genuinely enjoy chewing on whole cloves).

The leftovers (if there are any) are really nice for breakfast the next day – the flavour seems to mature on sitting in a covered bowl in the fridge overnight.


1Heat the water, salt and spices in a covered saucepan until boiling.

2Add the rice, stir and bring back to the boil.

3Turn the heat down to a low simmer, cover the pan and cook for 12 to 15 minutes or until the rice has absorbed the water and is tender.

4Heat the butter or oil in a large frying pan. Sauté the onion, garlic and vegetables until soft.

5Add the beaten eggs and stir fry with the vegetables for 30 to 60 seconds, stirring throughout.

6Add the hot spiced rice and mix well. Remove the whole spices.

7Serve with a salad.


3 cups water

1 ½ tsp salt

½ tsp ground cinnamon (or use a small cinnamon stick if you prefer)

8 whole cloves

½ tsp mild chilli powder (I use Gregg’s chilli seasoning mix, which is actually mainly paprika, because I’m not a fan of chilli, but if you like things hot, go for it; add as much as you like)

1 ½ cups long grain or basmati rice

50g butter or butter substitute or mild cooking oil

1 onion, finely sliced

½ cup chopped celery or other vegetables you enjoy

2 cloves garlic, peeled and chopped

4 eggs, beaten

2019-05-08T12:21:02+00:00 0 Comments

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