Ingredients:
Rice – 1 cup
Oil – 2 tblsp
Green Chillies – 2, sliced into 1 inch strips
Cabbage – 1/4 small, sliced into 1 inch strips
French Beans – 6 to 8, sliced into 1 inch strips
Spring Onions – 2, sliced into 1 inch strips
Salt – 3/4 tsp
Vegetable Stock Cube – 1
Eggs – 2
Coriander Leaves – 2 tblsp minced + 1 tblsp coarsely chopped for garnish
Method:
1. Wash rice and soak in water for 15 minutes.
2. Heat oil in a heavy based pan over moderate heat.
3. Add chillies, vegetables and 1/2 tsp salt.
4. Stir.
5. Cover pan and cook over low heat for 1 to 2 minutes.
6. Drain rice and add to pan.
7. Crumble in stock cube and stir till rice turns translucent.
8. Mix in 2 cups of water.
9. Cook rice for 8 to 10 minutes till water is almost absorbed.
10. Whisk eggs with 1/4 tsp salt and coriander leaves and pour into rice, stirring gently.
11. Cover pan and cook till water is absorbed and rice is tender.
12. Remove pan from heat and leave covered for 5 minutes.
13. Garnish with coriander leaves.
14. Serve hot.
