Cook Time: 10 minutes
Long grain Rice : 1.5 cups
Onion: 1 chopped finely
Green chili: 1 sliced
Red chili: 1 sliced
Scallions/ Green Onions: 3 chopped (for garnish)
Black pepper: 1 tsp
Thai red curry paste : 2 tbsp
Soy sauce: 3 tbsp
Salt to taste
Oil : 3 tbsp
Heat oil in a pan and add red and green chilies. Sauté for 30 seconds, add onions and sauté till they turn translucent. Add the curry paste and fry for 1 minute.
Beat the eggs with pepper and a little
salt. Pour it into the pan and cook for 1 minute. Add rice and toss well to coat, add salt and soy sauce and toss again.
Cook for 2 minutes. Turn off the stove.
Garnish with scallions and serve hot.
Note: you can add Shrimp/prawns after adding the curry paste and cook well too. Continue with rest of the procedure.