Tomato and Egg Rice Recipe

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Rice – 1 cup
Oil – 2 tblsp + 2 tsp
Tomatoes – 2 medium sized, minced
Coriander Leaves – 2 tblsp, minced
Green Chillies – 2, minced
Salt – 1 tsp + a pinch
Eggs – 2
Black Pepper Powder – 1/4 tsp

1. Wash rice and soak in water for 15 minutes.
2. Heat 2 tblsp oil in a heavy-based pan over moderate heat.
3. Add tomatoes, coriander leaves and chillies.
4. Mix well, cover pan and cook for a minute.
5. Drain rice and add to pan.
6. Stir till translucent.
7. Mix in 1 tsp of salt and 2 cups of water.
8. Cook rice for 10 to 15 minutes, till water is absorbed and rice is tender.
9. Remove pan from heat and leave covered for 5 minutes.
10. Whisk eggs with a pinch of salt and black pepper.
11. Heat 2 tsp oil in another heavy based pan over moderate heat.
12. Add eggs and scramble till well cooked.
13. Gently mix egg into rice, cover pan and place over very low heat to steam for about 2 minutes.
14. Stir lightly and serve hot.

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