Tomato and Egg Rice Stir-fry

Instructions

1. 1

   Cook the long-grain rice according to the package instructions and set aside.

2. 2

   In a large pan, heat the peanut oil over medium heat.

3. 3

   Add the ginger paste and curry leaves to the pan, and sauté for about 1 minute until fragrant.

4. 4

   Crack the eggs into the pan and scramble them until they are just set.

5. 5

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

6. 6

   Add the cooked rice to the pan, and stir well to combine all the ingredients.

7. 7

   Season the mixture with salt and paprika, and stir-fry for another 2-3 minutes until everything is well mixed and heated through.

8. 8

   Serve hot and enjoy your Tomato and Egg Rice Stir-fry.