Egg Rice

Ingredients:

Cooked rice	3 cups
Egg	2 nos
Onion	1 medium
Green chilli	1 small
Garlic	2 cloves
Red chilli powder	½ tsp
Coriander powder	½ tsp
Turmeric	little
Curry leaves	6-8
Coriander leaves	few chopped
Oil	2+1 tbsp
Cashew	5

Method:

1. Heat a kadai with 1 tbsp of oil. Beat eggs with 2 pinch of salt and add to medium hot oil. Lower the flame and scramble the eggs till cooked. Transfer it into a plate and keep aside.
2. Chop onion and green chilli into fine pieces. Crush garlic and chop into fine.
3. To the same kadai, heat 2 tbsp of oil. Add chopped onions, green chilli and garlic pieces. Fry till dark pink. Do not brown. Lower the flame and add red chilli powder, coriander powder, salt, curry leaves and coriander leaves. Fry for a second. Spread cooked rice and gently mix. Check salt. If needed, adjust with little more and again mix without breaking the rice.
4. Now add scrambled eggs and mix again till well combined. Switch off the flame. Mix once again. Egg rice is ready.

Serve hot as it is or can be packed for lunch with any spicy side dish.