CARROT AND EGG RICE

INGREDIENTS:

2 measures samba rice
1 large carrot chopped finely
1 large onion chopped
2 eggs
2 tbs margarine
Tempering leaf
Salt


METHOD:

Wash and drain the rice. Heat margarine in a pan and fry the onions until just done.
Add the rice and stir well until all grains are coated with oil.
Add salt, and tempering leaf.
Add enough water and cook. When rice is done take off fire and set aside.
Heat a little margarine in a pan and fry the carrots until cooked.
Beat the eggs with salt and pepper and add to the carrots.
Stir well to break up the eggs. Add the cooked rice and mix well.
Take off fire and serve hot.