**Servings:** 2
**Time:**
- **Total Time:** 30 minutes
- **Preparation Time:** 10 minutes
- **Overnight Preparation Required:** No
- **Cooking Time:** 20 minutes
**Tools:**
- Rice cooker
- Induction stovetop
- Mixing bowls
- Frying pan
- Spatula
**Ingredients:**
**For the Rice:**
- 1 cup basmati rice
- 2 cups water or chicken broth
- 1/4 cup green peas (fresh or frozen)
- 1/4 tsp salt
**For the Scrambled Eggs:**
- 2 eggs
- 1 tbsp milk or water
- Salt and pepper to taste
- 1 tbsp olive oil or butter
**For the Topping:**
- 2 tbsp red Thai curry paste
- Fresh cilantro for garnish (optional)
**Instructions:**
**For the Rice:**
1. **Prepare Rice:**
- Rinse basmati rice under cold water until the water runs clear.
- Add rice, water (or chicken broth), salt, and green peas to the rice cooker.
- Cook according to the rice cooker’s instructions.
**For the Scrambled Eggs:**
1. **Scramble Eggs:**
- In a mixing bowl, whisk together eggs, milk or water, salt, and pepper.
- Heat olive oil or butter in a frying pan on the induction stovetop over medium heat.
- Pour the egg mixture into the pan and cook, stirring gently, until the eggs are just set and scrambled.
**To Serve:**
1. **Combine and Plate:**
- Once the rice and peas are cooked, fluff the rice with a fork and mix in the scrambled eggs.
- Divide the rice and egg mixture into serving bowls.
2. **Add Curry Paste:**
- Top each serving with a tablespoon of red Thai curry paste.
- Garnish with fresh cilantro if desired.
3. **Enjoy:**
- Serve immediately and enjoy this flavorful and hearty dish.
**Health Benefits:**
- High in protein from the eggs
- Provides carbohydrates for energy from the rice
- Green peas add fiber and essential nutrients
**Keywords:**
L/D, Rice Cooker, Induction Stovetop, Basmati Rice, Green Peas, Scrambled Eggs, Red Thai Curry Paste, Quick and Easy, Healthy, Flavorful, Balanced Meal
This photorealistic illustration was created using advanced AI technology by DALL-E.
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