When you are in need of a quick carb boost, this is the dish! I lived on it while trekking in Nepal. It fills you up, can be made very quickly and tastes so good.
You can use any type of rice you like, although the dish will taste even better if made with cold leftover cooked rice — just make sure it isn’t cold and sticky.
I have added caraway seeds to this dish, for their unique complexity of flavour.
Heat 2½ tablespoons of the coconut oil in a wok or heavy-based frying pan over medium heat. Cook the onion and garlic for 3 minutes, or until golden, stirring often.
Add the curry leaves, dill seeds, caraway seeds and vegetables, except the tomatoes. Toss for a few minutes, or until heated through, then stir in the tomatoes. Remove the mixture from the pan and set aside.
Wipe the pan clean with paper towel and place back over medium heat. Add the remaining coconut oil and heat until smoking. Add the beaten eggs and scramble them; while they are still moist, add the fried vegetable mixture and the rice and heat everything through, tossing regularly.
Add a splash of soy sauce, season with salt if necessary and enjoy.
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