2 cups of boiled rice (basmati or plain)
1 bunch of mint (pudina) leaves ground
to a paste
fresh chopped coriander
5 green tomatoes cut in long thin pieces
1 big onion cut in long thin pieces
green chilli paste and salt to taste
1/2 spoon of ground black pepper
5 to 6 spoons of vegetable oil
Heat a pan on medium heat, add oil and mustard seeds.
When mustard splutters add cumin, ground pepper, curry leaves and fry them for 1 minute.
Add cut onion, fry for a minute, add cut tomato, fry for 2 minutes
Add green chilli paste, Mint paste and eggs.
Crack the eggs into the pan and beat them until it mixes well with tomato and onion pieces, fry for 2 minutes.
Meanwhile boil the rice in a rice cooker.
Mix the boiled rice with the above mixture and fry it for 4 to 5 minutes.
Garnish the Mint and Egg fried rice with chopped coriander and serve hot.
Note: You can add a little lemon juice if the tomatoes are not sour enough.
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