Curried Smoked Salmon Rice Bowl
This vibrant curried rice dish features tender smoked salmon, sweet green peas, and perfectly poached quail eggs, all brought together by the warm aroma of curry powder. It's a quick and satisfying meal perfect for any day of the week.
Ingredients
- 1 tbsp olive oil
- 1/2 cup onion finely chopped
- 1 tbsp curry powder
- 2 cups cooked rice preferably day-old
- 4 oz smoked salmon flaked
- 1/2 cup frozen peas thawed
- 4 large quail eggs
- to taste g salt
- to taste g black pepper
Instructions
- Heat olive oil in a large pan or wok over medium heat. Add finely chopped onion and sauté until softened, about 3-4 minutes.
- Stir in the curry powder and cook for another minute until fragrant.
- Add the cooked rice, smoked salmon, and thawed peas to the pan. Toss gently to combine and heat through, about 5-7 minutes. Season with salt and black pepper to taste.
- While the rice mixture is heating, poach the quail eggs. Bring a small pot of water to a gentle simmer. Carefully crack each quail egg into the simmering water and cook for 2-3 minutes until the whites are set and the yolks are still runny.
- Divide the curried rice mixture into bowls and carefully top each serving with the poached quail eggs. Serve immediately and enjoy.
Notes
For a richer flavor, consider adding a pinch of garam masala along with the curry powder. If quail eggs are unavailable, large chicken eggs can be used; simply adjust poaching time to achieve your desired yolk consistency. Serve with a squeeze of fresh lime juice or a sprinkle of chopped cilantro for an extra burst of freshness.