Fast curried rice with salmon and egg

Name: Fast curried rice with salmon and egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g "10-minute natural rice"; 7-10 Tbsp salt, curry powder, pepper; 4 Eggs; 200 g leaf spinach; 1 Onion; 2 TABLESPOONS Oil; 150 g frozen peas; 75 g Schmand; 1/2 bunch Parsley; 250 g Strem salmon

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g "10-minute natural rice"
7-10 Tbsp salt, curry powder, pepper
4 Eggs
200 g leaf spinach
1 Onion
2 TABLESPOONS Oil
150 g frozen peas
75 g Schmand
1/2 bunch Parsley
250 g Strem salmon

Directions

1
Cook rice in 1⁄2 l boiling salted water according to package instructions. Boil eggs for about 8 minutes.
2
Sort, wash and roughly chop the spinach. Peel onion, dice finely and fry in hot oil. Sauté 1 tbsp. curry briefly. Add spinach and frozen peas. Fry until the spinach has collapsed. Stir in sour cream, fold in rice. Season to taste with salt and pepper.
3
Wash and chop the parsley. Pick salmon into pieces. Quench eggs, peel and cut into slices. Serve both with the rice, sprinkle with parsley.