About this recipe:This recipe was given to me when I was in my early 20's. My father liked good old British cooking and didn't like the taste or smell or anything "foreign". My mother was more adventurous and would let me try the odd dish out as long as we got rid of the smell before my dad got home. She really started to look forward to this as it was quick and filling.
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Method Prep:5min › Cook:15min › Ready in:20min
Firstly, prepare the egg mixture by either whisking the eggs together with the soy sauce, or I use a shaker. You can use 2 eggs but I prefer 3.
Add the turmeric to the rice and cook by your favourite method, either by fast boiling, or I do it in a casserole dish in the microwave for 10 minutes. The rice should be just nutty and not mushy.
Add the cinnamon to the ghee or cooking oil in the frying pan or wok. Don't let the oil burn. Add chopped onion and just sweat off until the onion becomes transparent. Do not allow to burn.
Add the cooked rice to the onion in the pan and just fold over and mix thoroughly over a low heat.
Move the rice mixture over to one side of the pan leaving the other half as clean as possible. Add a drop more ghee or oil to the empty half and pour in the egg mixture. Swish the mixture gently with a wooden tool as if you are making scrambled egg. When solid, incorporate the rice from the other side of the pan.
Leave to heat through for a few minutes more, turning so it does not burn.
Frozen peas, peppers, prawns etc., can all be added to this dish according to taste.