Ingredients

. 2 tbsp Oil

. 4 medium eggs

. ½ tsp salt

. 1 tsp House Brand Chilli Powder

. 150g Butter

. 2 onion, sliced

. 1 tbsp House Brand Curry Powder

. ½ salt

. 500g House Brand Jeera Rice

To Serve

. Chopped fresh coriander

. 50ml Olive oil

. 3 green chillies

. ½ cup lemon juice

Method

. Took Large non-stick frying pan or wok and pop over a high heat with the oil

. Add the eggs to a bowl with the salt, chilli powder and give it all a good whisk. Pour the mixture into the hot oil and whisk the eggs till fully cooked, like scrambled eggs done well. Transfer the eggs to a plate and pop the pan back over a high heat.

. Put the butter into the pan and wait for it to melt and begin to get frothy. add the onion and cook over a high to medium heat till very golden brown. Lower the heat and add the curry powder and salt with a splash of water. Allow the spices to cook till the water has evaporated completely.

. Now add the rice – whether it is out of a packet or leftover rice from the night before doesn’t matter, both will work. Cook the rice over a high heat till golden and starting to catch a little on the base. Add the cooked egg back into the pan and mix to combine. Take off the heat.

. Before serving, use a pestle and mortar to crush the handful of coriander, olive oil, green chilli, lemon juice and honey down to a smooth green paste. Drizzle all over the egg fried rice and serve

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