Tomato and Carrot Rice with Egg

A vibrant and flavorful Indian-inspired dish combining rice, tomatoes, carrots, and a fried egg, served with a dollop of cooling curd. It's a wholesome meal that is quick to prepare and perfect for a satisfying lunch or dinner.

Steps

1. Rinse the rice under cold water until the water runs clear. Soak it for 15 minutes and then drain. 2. In a pan, heat oil over medium heat. Add cumin seeds and let them sizzle. 3. Add chopped onions and sauté until translucent. 4. Stir in the chopped tomatoes, grated carrot, turmeric, red chili powder, and salt. Cook for about 5 minutes until the tomatoes soften. 5. Add the drained rice and 1 cup of water to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and water is absorbed. 6. In a separate pan, fry the egg sunny-side up or to your preference. 7. Once the rice is done, fluff it with a fork and serve it topped with the fried egg and a side of curd. Garnish with fresh coriander if desired.

1/2 cup normal rice 1 medium tomato, chopped 1/2 onion, finely chopped 1 small carrot, grated 1 egg 2 tablespoons curd 1 tablespoon oil 1/2 teaspoon cumin seeds Salt to taste 1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder (optional) Fresh coriander for garnish (optional)