Onion Tomato Egg Rice

Instructions

1. 1

   Rinse the long-grain rice under cold water until the water runs clear. Drain and set aside.

2. 2

   Heat 2 tablespoons of sunflower oil in a large pan over medium heat.

3. 3

   Add the chopped onions and sauté until they become translucent.

4. 4

   Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes soften.

5. 5

   Beat the eggs in a bowl and pour them into the pan. Stir continuously to scramble the eggs.

6. 6

   Add the rinsed rice to the pan and mix well with the other ingredients.

7. 7

   Pour in 3 cups of water and add salt to taste. Stir in the garam masala.

8. 8

   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

9. 9

   Fluff the rice with a fork and serve hot.