Rice Pilaf with Scrambled Eggs

Ingredients

• 1 cup uncooked long grain white rice
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 1 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric powder
• 2 1/2 cups chicken broth
• 4 large eggs
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and carrot and cook until softened, about 5 minutes.
2. Add the rice, frozen peas, curry powder, garlic powder, and turmeric powder and stir to combine. Cook for two minutes, stirring often.
3. Add the chicken broth and stir to combine. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes, or until the rice is cooked through.
4. Meanwhile, in a medium bowl, whisk together the eggs and season with salt and pepper. Heat a small pan over medium heat and add the egg mixture. Cook, stirring occasionally, until the eggs are scrambled.
5. Add the scrambled eggs to the cooked rice and stir to combine. Serve warm.

Interesting Facts

• This is a great dish to make ahead and reheat later, as the flavors continue to develop over time.
• Rice pilaf is a traditional dish in many countries, including Greece, Turkey, and India.
• You can also add cooked chicken or beef to the dish for a heartier meal.