Cookbook:Egg Rice

Egg Rice
Servings	2
Time	30 minutes
Difficulty

NUTRITION FACTS
Serving Size:	½ of recipe (480 g)
Servings Per Recipe:	2
Amount per serving
Calories	472
Calories from fat	50
Total Fat	5.5 g
Saturated Fat	1.6 g
Cholesterol	128 mg
Sodium	1231 mg
Total Carbohydrates	92.2 g
Dietary Fiber	6.3 g
Sugars	2.2 g
Protein	13.5 g
Vitamin A	5%
Vitamin C	4%
Calcium	6%
Iron	11%

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Ingredients

• 2 cups (250 g/8.8 oz) uncooked rice
• 1 small (a little bit bigger than a golf ball) onion, chopped
• 2 medium-sized green chile peppers, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• ¼ teaspoon spice blend (the blend ratio should be like ½ stick of cinnamon : 3 cardamon pods : 6 cloves)
• 1 teaspoon salt
• 2 eggs, beaten

Procedure

1. Cook rice and keep it aside.
2. Sweat onions and green chilies in a pan together over medium heat.
3. Add ginger and garlic pastes.
4. Add rice, and mix everything well.
5. Add salt and spice powder.
6. Stir in the beaten eggs.
7. Cook until everything is mixed well.