Quick Egg Rice

Ingredients:

Cooked and Cooled Basmati Rice - 2 cups ( Rice should not be sticky)
Onions - 2 large
Tomatoes - 2 large
Green Chillies - 4 or 5
Curry Leaves - 2 sticks
Fennel seeds - 1 1/2 teaspoons
Chicken Masala - 1 teaspoon (optional)
Eggs - 2 or 3
Coriander leaves - 1 sprig

Method:

• Cut Onions, tomatoes and green chillies lengthwise.
• Heat 4 tablespoons of oil and add the fennel seeds, the fennel seeds will splutter and the oil will be fully flavored with fennel seeds.
• Now add the onions and green chillies fry till onions become light brown in color and add curry leaves and tomatoes.
• Fry the tomatoes till you get a paste consistency add chicken masala if required, salt to taste and fry for a minute.
• Add 1 or 2 eggs and fry the egg to 3/4 cooked and add the cooled basmati rice and fry in medium heat.
• when the rice absorbs all the ingredients add one more egg and give a stir and leave it for 2 mins.
• Garnish with coriander leaves

Easy lunch box recipe, different alternate for the normal tomato rice.

Tips:

Another variation would be instead of using tomato and chicken masala use turmeric powder and pepper.