Egg Rice

Another quick dish for those busy days, when there is no time to spend in the kitchen and you don't feel like feeding your kids with the restaurant food. 
Ingredients
2 cups cooked basmati rice(cooked with enough salt)
1 egg
3-4 cashewnuts
5-6 shallots, sliced thin
1 green chilli, slit lengthwise
few curry leaves
1/4 teaspoon crushed red chili
1/4 teaspoon crushed pepper
1 tablespoon tomato ketchup
1-2 tablespoon oil/ghee
salt

Method

• Heat oil/ghee in a deep bottomed pan. Add the sliced onions and fry until golden in colour.
• Add the cashews, green chili and curry leaves and fry for a minute or until the cashews are slightly roasted.
• Move this to a corner of the pan. Break the egg into the middle of the pan and scramble it, adding the crushed red chili and pepper.
• Mix the scrambled egg with the cornered onion masala.
• Add the ketchup and mix well. Now add the cooked rice and stir contionously for 2-3 minutes. Add salt if needed.Your quick egg rice is ready to be served.