Ingredients
•Basmati rice,boiled and cooled 3 cup
•Tamarind pulp 2 tablespoons
•Oil 1 1/2 tablespoon
•Egg 1
•Garlic 15 clove
•Onion ,finely chopped 2 medium
•Carrot,grated 2 medium
•Red capsicum,finely chopped 2 medium
•Yellow bell pepper,finely chopped 2 medium
•Tomato ketchup 2 tablespoon
•Red chilli sauce 1 tablespoon
•Salt to taste
•Mixed herbs 1/2 teaspoon
•Fresh parsley to garnish
Method
Heat half tablespoon of oil in a non-stick pan. Keep a round mould in the centre and break an egg into it and fry. This way the egg will get a perfect shape. Set aside. Heat the remaining oil in a separate non-stick pan. Add the garlic and onions and sauté till the onions turn light brown. Add the grated carrots, red capsicums, yellow capsicums, tomato ketchup and red chilli sauce. Mix well and cook for two to three minutes. Add the rice, salt and mixed dried herbs. Toss well. Keep a round mould on a serving dish and transfer the rice into it and pack it in tightly. Gently remove the mould, place the fried egg on top and serve immediately garnished with parsley sprigs
