1. Lightly coat a large saucepan with oil and set over medium heat. 2. Add the onion and stir often until it starts to soften, 3 minutes. 3. Stir in the curry powder, ground coriander and rice until well coated, 1 minute. 4. Add the chicken broth and bring to a boil over high heat. 5. Cover and reduce the heat to low. 6. Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes. 7. Remove from the heat and let stand for 5 minutes. 8. Meanwhile, break the salmon into chunks. 9. Slice the eggs and tomatoes into wedges. 10. Fluff the rice with a fork and stir in the cilantro. 11. Spoon onto a platter. 12. Scatter the salmon over top and arrange the egg and tomato wedges on the rice. 13. Serve right away or refrigerate until cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
