Burmese · Breakfast
Burmese egg curry (kyet u hin) with rice
Hard-boiled eggs simmered in a fragrant onion-tomato curry, served over rice.
- Calories
- 624 kcal
- Protein
- 32 g
- Carbs
- 61 g
- Fat
- 28 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: egg.
Ingredients
- 4 eggs Eggs
- ¾ onion Onion
- ¾ tomato Tomatoes
- 2 cloves Garlic
- 6 g Ginger
- ¾ tsp Turmeric
- ¾ tsp Chilli powder
- ½ tbsp Sunflower oil
- 55 g Jasmine rice
- 5 g Coriander
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Boil the eggs for 9 minutes, cool, peel and halve.
- Fry the onion in the oil for 6 minutes until golden, add garlic and ginger for 1 minute.
- Stir in turmeric, chilli powder and tomato, cook 6 minutes until thickened.
- Add 80ml water and the eggs, simmer 5 minutes, scatter with coriander and serve with the rice.
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