Curry Leaf Egg Rice

Instructions

1. 1

   Rinse the brown rice under cold water until the water runs clear. Cook the rice according to the package instructions and set aside.

2. 2

   In a large pan, heat the coconut oil over medium heat. Add the curry leaves and sauté for about 1 minute until they become fragrant.

3. 3

   Crack the eggs into the pan and scramble them gently until they are fully cooked.

4. 4

   Add the diced tomatoes to the pan and cook for another 2-3 minutes until they soften.

5. 5

   Stir in the cooked brown rice, turmeric powder, salt, and black pepper. Mix well to combine all the ingredients.

6. 6

   Cook for an additional 3-5 minutes, stirring occasionally, until the rice is heated through and well-coated with the spices.

7. 7

   Serve the Curry Leaf Egg Rice hot, garnished with additional curry leaves if desired.