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Curry rice with egg and stremel salmon

Curry rice with egg and stremel salmon

Preparation time:
25 min
Difficulty level:

Nutritional values:

54 g
30 g
26 g


Olive oilOlive oil ½ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Red salmon, salmon fillet (organic quality)Red salmon, salmon fillet (organic quality) 60 g
Spinach, leaf spinach (frozen)Spinach, leaf spinach (frozen) 50 g
Onion (fresh)Onion (fresh)¼ (25 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 4 g
Curry powderCurry powder 1 Pinch(s)
Peas (green, frozen)Peas (green, frozen) 40 g
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 20 g
Rice (raw)Rice (raw) 60 g


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated.
Step 2:
Boil egg in water for about 8 minutes. Sort spinach, wash and chop coarsely. Peel onion, dice finely and sauté in hot oil. Briefly sweat about 1 tablespoon curry with. Add the spinach and frozen peas. Continue to sauté in pan until spinach has collapsed. Stir in sour cream and fold in rice. Season with salt and pepper.
Step 3:
Wash and chop the parsley. Pluck salmon into pieces. Eggs quench, peel and cut into wedges. Serve both with rice and finally sprinkle with parsley.

Macronutrient distribution:

The recipe Curry rice with egg and stremel salmon is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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