Capsicum-egg Fried Rice

Cook the rice and let it cool.

Cut the capsicums and onion into small pieces or long thin strips.

I like it in small pieces.

Chop the onions and split the green chilies into two and keep aside.

Heat a kadai with some oil.

When the oil is hot, add the bay leaf, cinnamon stick, fennel seeds, and cloves and let them fry for a few seconds.

Then add the chopped onions, chilies, ginger-garlic paste, curry leaves, and capsicums and sauté them for a few minutes until the capsicum is cooked but not too mushy.

Add some salt for taste and break 2 eggs into the kadai. Scramble the eggs with the capsicum mixture.

Some pepper can also be added for taste. When the eggs are well scrambled, add the cooled rice and mix everything well.

This goes well with side dishes like egg curry, chicken curry, or any spicy vegetables.

I prepared Gobi Manchurian to go with this.