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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stir-fry pan or wok saute onions and garlic in about 1 Tbs. oil over medium to medium-high heat until onions are translucent. | 2. Mix in curry powder and cayenne. | 3. Gently stir in the left over rice. | 4. When the rice is thoroughly mixed with the onions and spices, push the rice to the side of the pan, creating a "hole". Add the two eggs to the pan. | 5. When the bottom of the eggs have begun to set, start stirring the egg to keep it from sticking. Some of the rice will start to fall into the egg mixture, that's OK. | 6. Thoroughly but gently stir the rice and eggs until the eggs are completely cooked. | 7. Serve immediately. | 8. My kids especially enjoyed this with a spoonful of plain yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1 1/2	1/2	cooked	1012.875	221.8612	19.7858	1.8315
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
egg	2			143.0	0.72	12.56	9.51
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.