Rice and eggs in curry

Ingredients for 1 servings:

• 50 g rice (not basmati!)
• Water (salt water)
• 2 spring onions
• 3 slice(s) pineapple from the can
• 2 eggs
• 2 tsp, heaped raisins
• 4 tsp extra virgin olive oil
• 1 tsp, heaped curry powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Raisins and pineapple as garnish

Cook the rice in salted water. Meanwhile, clean, wash, and finely chop the spring onions. Dice the pineapple. Heat 4 teaspoons of oil in a non-stick pan, drain the rice, and fry in the oil. Add the spring onions, pineapple, and 2 teaspoons of raisins and dust with the curry powder. Do not overcook. Whisk the eggs with salt and black pepper, add to the rice, and cook patiently over low heat until set. Don’t make the mistake of overcooking the egg! Serve this warm meal with a slice of toasted bread. A glass of wheat beer would go well with it.