This recipe I learnt from one of my house helps. In some parts of Mumbai there are men who work as house hold helps and are called Ramas. The guy who worked for me also worked in a Chinese restaurant as a cook and he taught me this dish. Thanks to him and the dish gets dedicated to Shantaram, that was his name.

Ingredients

1) 1 and a 1/2 cup long grain rice pressure cooked and cooled, the grains should be separate and not sticky.

 2) Grind to a paste and keep ready 
 2 sprigs of celery, use only the leaves
1 spoon ginger paste
1 spoon garlic paste
6 red chillies soaked in water for two hours(drain out the water before grinding)
1 roughly chopped tomato
1 roughly chopped onion

3) Ajinomoto, optional
Fresh green coriander for garnish 
Salt to taste
3 eggs

In a kadhai take oil add the ground paste, cook till it leaves oil, break eggs directly into the cooked paste, add salt and stir and mix well till it becomes a scramble, now add the rice and add salt if required and mix well, let the aromas get well infused into the rice. Then remove from the fire top it with fresh coriander, serve with any Chinese gravy or Manchurian.