Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Saffron | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups raw rice
- 4 cups chicken stock (look up directions for preparation)
- 2 pinches of saffron threads
- 2 tablespoons vinegar
- 4 eggs
- 1 ½ cups canine curry sauce (look up directions for preparation)
- =
Directions
In a large pot, boil the rice and chicken stock. Add in the saffron then cover the pot and reduce the heat to low to allow it to simmer for 20 minutes approximately until rice is soft.
In a separate frying pan or skillet, simmer enough water to be able to cover the eggs, then, add in vinegar. Break eggs into the skillet one by one and allow them to simmer in the liquid. Poach these for 5 minutes. In the meanwhile, put the cooked rice onto a dish. Take out the eggs from the liquid with a big spoon and put these over the rice. Pour the curry sauce on top and serve.