|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.
Serving size: Complete recipe
Calories 2292 Calories from Fat 527
% Daily Value*
Total Fat 59 g91.4%
Saturated Fat 26.6 g133%
Trans Fat 0 g
Cholesterol 755.1 mg251.7%
Sodium 2786.8 mg116.1%
Total Carbohydrates 323 g107.6%
Dietary Fiber 11.5 g45.9%
Sugars 10.9 g
Protein 145 g290.1%
Vitamin A 44% Vitamin C 225.1%
Calcium 30.1% Iron 40.4%
*Based on a 2000 Calorie diet