|Rice||2 Cup (32 tbs)|
|Onion||1 , chopped|
|Diced ham||2 Cup (32 tbs)|
|Green pepper||1 , cut into small cubes|
|Curry powder||1 Teaspoon|
|Cream fresh||3 Tablespoon|
|Chopped parsley||1⁄2 Teaspoon|
Place rice in a casserole.
Add 2 cups of water.
Cover with plastic wrap.
Cook, covered, 9 to 11 minutes.
Mix and cook 2 additional minutes.
Cover with a cloth and let stand to complete cooking.
Spread plastic wrap in a small container.
Break in the eggs, and wrap.
Cook 20 to 30 seconds.
Chop cooked eggs.
Melt butter in a heavy pan and cook the onion until it becomes translucent.
Add ham and green pepper.
When done, add curry powder, salt and pepper.
Remove from the heat.
Put cooled rice in a casserole.
Sprinkle with 1/2 teaspoon water and heat 2 to 2 minutes, 30 seconds.
Add the eggs, onion, ham, green pepper and fresh cream, and mix.
Cover and cook 1 minute.
Sprinkle with pepper and chopped parsley.