Chilly Egg Rice

Ingredients

• 1 cup White Rice (boiled)
• 3 Chicken Egg
• 8 Kashmiri Dried Red Chilli
• 8 Garlic (sliced)
• 1 Onion (sliced)
• 2 tbsp Vegetable Oil
• 1 Curry Leaves
• 1 Table Salt (to taste)
• 1 tsp White Sugar
• 1 Cilantro (chopped; coriander leaves)

Instructions

1. 1

   Soak the dried Kashmiri red chillies and sliced garlic in a small bowl of hot water for a few minutes.

2. 2

   Transfer the soaked chillies and garlic to a blender/grinder and process until a smooth paste is formed.

3. 3

   Heat oil in a wok and sauté the sliced onions until they become translucent and slightly browned.

4. 4

   Add the prepared chilli-garlic paste to the wok and cook until the oil begins to separate, indicating it's well-cooked.

5. 5

   Crack the eggs directly into the wok. Scramble and cook them thoroughly, mixing well with the base masala.

6. 6

   Season with salt and sugar. Add fresh curry leaves and stir briefly.

7. 7

   Add the boiled rice to the wok. Toss and stir everything together until the rice is evenly coated with the egg and chilli mixture.

8. 8

   Garnish with fresh chopped coriander leaves (cilantro) and serve hot.