#140 Mexican Fusion Tricolored Huevos Rice

We love both Mexican and Indian food. So why  not combine the two and make a fusion dish that satisfies both tastes in one meal. Have you heard about butter chicken burritos or tandoori chicken tostadas? I never stop with any experiment on food that goes two ways venturing into the era of Fusion food!! There are many versions of Mexican Fusion rice recipes but this one is a Mexican rice with an Indian Twist. A fried egg on top reminds me of a Huevos Rancheros with the ranch egg on top. The oeey goeey egg yolk runs all over the spiced rice and one spoonful excites your taste buds to no end!! Just make sure to stir up a large batch of rice and fry enough eggs to go around the table:)

INGREDIENTS

Basmati rice, boiled and cooled 3 cups
Oil 1 1/2 tablespoon
Egg 1 (per serving)
Garlic 15 clove
Onion , finely chopped 1
Carrot, grated 1
Red bell pepper chopped fine 1
Yellow bell pepper chopped fine 1
Tomato ketchup 2 tablespoon
Sriracha or chili sauce- 1 tablespoon
Cider Vinegar- 1 Tblpsn
Salt to taste
Coriander Powder- 1 tspn
Cumin Powder- 1/2 tspn
Cilantro chopped- 1/4 cup for garnish

METHOD
1. Heat oil in a non-stick pan. Add the garlic and onions and sauté till the onions turn light brown.
2. Add the grated carrots, the bell peppers, coriander and cumin powders and saute for two to three minutes. Mix together the tomato ketchup, vinegar and red chilli sauce.
3. Add the rice, salt and mixed the sauce in. Toss well. Now add the cilantro and toss again.
4. To serve, fill a bowl or mould with rice as tight as you can and then invert onto a plate
5. Gently remove the bowl or mould, place a fried egg on top and serve immediately garnished with cilantro and mexican chilli powder.