Chef Adam Evans uses any kind of smoked white fish (grouper, snapper, flounder) for the fragrant rice he serves. For a milder dish, seed and de-rib the chile before mincing. Slideshow:  Rice Pilaf Recipes 

Adam Evans
October 2014

Gallery

© Christina Holmes

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, melt the butter over moderately high heat. Add the tomatoes, curry powder, ginger, chile, garlic and shallots and cook, stirring, until the tomatoes are beginning to brown, about 4 minutes. Stir in the rice and trout and cook, stirring once or twice, until the rice is toasted and crisped, about 3 minutes. Using a spoon, make a hole in the middle of the rice and pour in the olive oil. Add the eggs and let them cook, undisturbed, until the bottom starts to set. Stir in the basil, cilantro, mint and scallions and season with salt and pepper. Transfer the fried rice to a serving platter, sprinkle with the peanuts and serve immediately.

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Suggested Pairing

Citrusy, lightly sweet Loire Valley Chenin Blanc.

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