Ingredients:
- 4 cups rice (washed and drained)
- 4 tablespoons oil (for cooking)
- 4 beaten eggs
- 1/2 cup finely chopped onions
- 2 tablespoons finely chopped green chilies
- 1 large tomato, chopped
- Salt to taste
- 1/2 cup chopped fresh coriander (cilantro)
Method:
Prepare the Rice:
- Wash the rice and let it drain in a sieve or colander for a while to remove excess water.
Cook the Eggs:
- Heat 4 tablespoons of oil in a pan.
- Pour in the beaten eggs.
- Stir occasionally until the eggs scramble and cook through. Remove and set aside in a bowl.
Cook the Vegetables:
- In the same pan, add another 4 tablespoons of oil.
- Once the oil is hot, add the chopped onions and green chilies.
- Sauté for a short time until the onions are translucent.
- Add the chopped tomato and salt. Stir and cook until the tomatoes soften.
Fry the Rice:
- Add the washed and drained rice to the pan. Stir well to mix with the vegetables.
- Cook on medium heat, stirring occasionally, until the rice is well combined with the vegetables and slightly crispy.
Add Eggs and Coriander:
- Stir in the previously scrambled eggs and chopped fresh coriander.
- Mix everything together and cook for a few more minutes.
Finish and Serve:
- Remove from heat and serve hot.
