Egg Rice

Ingredients:

Cooked Rice

2 cups

  (Can use leftover Rice)

Eggs

2

Onions

2 medium

Tomato

1 small

Green Chilli

1 small

Curry leaves

few

Oil

3 tbsp

Mustard

1/8 tsp

Turmeric powder

little

Red chilli/Coriander powder mix

1 tsp

(Red chilli and coriander powder mix :: 100 : 150 gms)

Salt

to taste

Coriander leaves

few chopped

Method:

1. Chop Onions and Tomato into thin slices. Slit Green chilli and discard the seeds.
2. Heat a kadai with 1 tbsp of oil. Whisk the eggs with a pinch of salt. Add to the oil and scramble it (do it in low flame. Do not over cook. Just cooked is enough). Once cooked, remove it into a plate and keep aside.
3. To the same kadai heat 2 tbsp of oil. Add Mustard and allow to splutter. Add Onion slices and Green chilli. Fry till light golden brown. Lower the flame and add sliced Tomato and Curry leaves. Cook till Tomato becomes soft. Now add Turmeric, Red chilli/Coriander powder and salt. Mix and fry till little dry. 
4. Add Cooked Rice to the fried masala and mix gently till all the rice coated well. Check the salt. If needed adjust. Now add scrambled Eggs and Coriander leaves and mix gently without mashing the rice and eggs. Once done switch off the flame. After 5 minutes mix once again. Egg Rice is ready.

Serve hot or pack for kids Lunch.