*This recipe will be done entirely on using medium heat but at any point:
- If it starts to smoke up - lower the temperature.
- If the ingredients look too dry - add little butter/oil
- If the bottom of the pan is being burned - lower the heat as well as add a little butter or oil.
*Spices - This dish is a little spicy so go easy on the green chilli, chilli flakes, chilli powder and the black pepper. If you prefer a milder version you may cut it all off, the dish will still be good.
*Butter - This recipe calls for butter but you may use olive oil, coconut oil, vegetable or even canola oil instead.
*Rice - A day old rice works best on this recipe then the steamy fresh rice. If in case you didn't have old rice, then make them fresh and have it spread on a baking sheet or a large plate. Let it cool for at least an hour or more before using it on this recipe.
Heat a non-stick pan on medium heat. Add butter, let it melt before adding the mustard seeds, few curry leaves and the sundried red chilli pepper.
Soon it will start to sizzle. Add the diced onions and cook until it turns into translucent in colour. Add a piece of cinnamon stick to the onions then throw in the diced tomatoes along with the turmeric powder, chilli flakes, and chilli powder. Give it a good mix then push it to a corner of the pan.
Next scramble the egg one at a time on the other side of the pan. Careful not to let the egg run-in with the onions. Keep them apart just until the egg gets scrambled well. Push the scrambled egg to the corner with the onions so the next egg can be done the same.
Once all the eggs are scrambled mix it with the onions and the tomatoes well. Add a little more butter on to the pan then throw in the leftover white rice. Add black pepper powder, salt, and sliced green chilli as well.
Stir everything together carefully. Let it simmer on low heat for about 5 mins covered with a lid.
Taste to see if you need more spices and/or salt. Sprinkle a few leaves of chopped cilantro on top for garnishing. Serve warm with pickled lime, sundried curd chilli, or by itself.