Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

May 7, 2009

EGG & CAPSICUM RICE

1 big onion chopped finely 1 capsicum chopped into thin slivers ½ cup chopped celery 3 eggs beaten well 3 […]

1 big onion chopped finely
1 capsicum chopped into thin slivers
½ cup chopped celery
3 eggs beaten well
3 tablespoons oil
2 or 3 green chilies chopped finely
1- teaspoon pepper powder
1 tablespoon tomato sauce
2 cups cooked rice
Salt to taste
Heat oil in a pan and fry the onions till brown. Add the green chilies and the capsicum and sauté for a minute. Now add the beaten egg and scramble well. Add salt, pepper, celery, soy sauce and cooked rice and mix well. Cook covered on low heat for 2 minutes then take down. Serve hot with tomato sauce or fried chicken.

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Article written by Bridget White-Kumar
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