On medium heat, start adding the olive oil, curry leaves, mustard seeds, and the sliced sun-dried red chilli pepper and let it heat until it starts to sizzle.

When the ingredients are spluttering in oil, add the diced onions. When the onions becomes translucent, add the diced tomatoes. Stir often as you cook.

Next, add the chilli flakes, chili powder, turmeric powder, and the maldive fish. Give it a good mix with the rest of the ingredients.

If you decide to add an egg, gather all the ingredients on the stove to one corner of the pan. Break open an egg to scramble on the opposite side of the pan to cook. Once the eggs are cooked you may give it a good mix with the rest of the ingredients on the pan.

If you decide to add any other protien, pre-cook it ahead, cut into pieces and add them to the pan and give it a good mix with the rest of the ingredients.

Gather all the ingreients to one corner of the pan. On the opposite side of the pan, add a tsp of butter or olive oil and throw in the baby spinach. Keep stirring the spinach, soon it will start to darken in colour. Once they soften, give it a good mix with the rest of the ingredients on the pan.

Next, add the rice, sliced green chilli and salt to taste. Combine all the ingredients to gether well.

Finally just before taking off the stove add a few drops of Maggi seasoning soya sauce to improve the flavours of the rice. Mix the rice well to combine with the rest of the ingredients, turn off the stove, and serve while it is still warm.