Chilied Eggs On Scallion Rice

• 3/4 cup basmati rice, washed
• 2 tablespoons canola oil
• 1 bunch of scallions, coarsely chopped
• 2 large free-range eggs
• 2 tablespoons cilantro leaves
• 1 red chile, seeded and cut into slivers
• Salt and pepper
• Tabasco sauce or chili ketchup, to serve

1. Cook the basmati rice according to the package instructions, then drain well if necessary.
2. Heat 1 tablespoon of the oil in a nonstick skillet, add the scallions and fry for 3-4 minutes, until golden and soft.
3. Stir into the cooked rice, season to taste with salt and pepper and set to one side.
4. Heat the remaining oil in the skillet and crack in the eggs.
5. Sprinkle the eggs with the cilantro leaves and chile, and season well with salt and pepper.
6. Cover the pan with a tight-fitting lid and allow the eggs to gently steam until just cooked.
7. To serve, place a dome of scallion rice in the center of 2 large, warmed plates.
8. Top each with an egg and shake over Tabasco or chili ketchup.

basmati rice, canola oil, scallions, eggs, cilantro, red chile, salt, tabasco sauce

Taken from www.foodrepublic.com/recipes/chilied-eggs-on-scallion-rice/ (may not work)