About the Recipe
This dish is all about bold contrasts. Fragrant spiced rice meets cool cucumber, smoky trout meets creamy fried eggs, and crispy fried onions add the final crunch. Full of flavor yet easy to prepare, it is an excellent meal for warm days.
Ingredients
¾ cup (150 g) basmati rice
 ¾ oz (20 g) ginger, finely grated
 1 red chili, finely chopped
 1 garlic clove, finely chopped
 1 tbsp vegetable oil, plus more for frying
 1 tsp curry powder
 1 tsp garam masala
 ½ tsp Chinese five-spice powder
 1¼ cups (300 ml) vegetable broth
 7 oz (200 g) smoked trout, flaked into large pieces
 ½ cucumber, thickly sliced
 4 eggs
 1 small bunch cilantro, roughly chopped
 3 tbsp crispy fried onions
 1 tbsp toasted sesame seeds
 1 organic lime, zest finely grated and juice squeezed
 Salt
 Pepper
Preparation
Cook the spiced rice
 Heat the vegetable oil in a saucepan. Add the ginger, chili, and garlic and cook for 1 minute. Add the curry powder, garam masala, and Chinese five-spice powder and toast briefly. Stir in the rice, then pour in the vegetable broth. Cover and cook according to the package instructions. Remove from the heat, leave to rest for 5 minutes, then fluff with a fork
Fry the eggs
 Heat a little oil in a frying pan and fry the eggs until the whites are set but the yolks are still runny. Season with salt and pepper
Assemble
 Divide the spiced rice between two bowls. Arrange the cucumber and smoked trout on top, then add two fried eggs to each bowl. Scatter generously with cilantro, crispy fried onions, and toasted sesame seeds. Finish with the lime zest and a squeeze of lime juice, then serve immediately