1 onion halved and thinly sliced
1 green chilli, finely chopped
2 tsp mild curry powder
½ tsp tumeric
250g pouch cooked basmati rice
100g young spinach
100g hot smoked trout or salmon, flaked
Put the eggs into a pan of boiling water and boil for 7 minutes. Rinse to cool. then leave in cold water.
Cook the onion and chilli with 1 tsp oil in a non stick pan until softened and golden. Stir in the spices and cook for a minute. Stir in the rice until hot, then stir through the spinach until wilted. Add the trout/salmon and mix in without breaking the flakes up. Pile onto the plates and top with the shelled and halved egs.