Cooking the rice

Wash and soak the rice in water for 15-20 minutes. Drain the rice and set aside. Add the drained rice to the pressure cooker. Add in the salt and the water. Cook for two whistles. Set aside for the pressure to release naturally. Open the cooker, fluff up the rice and set aside to cool.

Eggs

Whisk the eggs in a bowl. Add in the salt and cracked black pepper. Whisk well. Heat oil in a pan. Add in the eggs and cook till the eggs are soft. Set aside.

Masala

Take in all the ingredients listed under egg rice masala to a small mixie. Grind to a smooth paste. Set aside.

Making the Egg Rice

Heat oil in a kadai or a wok. Add in the finely chopped onions and sauté till the onions are soft. Add in the sliced green chillies and the red chilli powder. Saute for a few seconds. Add in the masala paste and sauté for a couple of minutes.

Add in the finely chopped cabbage and sauté for about 4-5 minutes until the cabbage is half cooked. Add in the salt and the sugar. Add in the soy sauce. Mix well to combine.

Add in the cooked rice, scrambled eggs and the coriander leaves. Mix well to combine. Egg rice is ready.