Poached Eggs with Malaysian Rice

A good way to use up left over rice and extra veggies from the fridge.  The Malaysian spice was a Laksa paste called 'Malay Taste'.

Poached Eggs with Malaysian Rice

Recipe

serves 2-4

Ingredients:

2 1/2 cups of cooked white rice
1 green pepper, diced
1 orange pepper, diced
2-3 generous handfuls of spinach
3 shallots, finely chopped
4 spring onions, sliced
2 medium sized carrots roughly grated
Laksa paste (1 tablespoon, unless using the same brand as I did**)
Eggs (1-2 per person)
Olive oil

Heat the oil in a wok till hot, add the spring onions and shallots and fry till the onions are softened.  Add the diced peppers and continue to stir fry.  Once the peppers soften, add the spinach and continue to stir fry.  If using 'Malay Taste', add roughly 1/2 the jar to the veg and heat through.  Then add the rice and stir fry till everything is well combined.  Add the grated carrots and fry for 1 minute.  Take off the heat.

Poach the eggs and serve on top of the rice.

Copyright © Jillian Phoenix 2013-07-14 (http://brwngrlintherain.blogspot.co.uk/)