Nepali Egg and Rice

Ingredients:

• Cooked rice, brown or white
• 1-2 T oil
• 2-5 cloves garlic, minced or pressed
• 1 large onion, chopped
• 5 large eggs
• Black pepper to taste
• 3 1/4 t salt
• 1 T + 1 t cumin seeds
• scant 1/2 t turmeric powder
• 3 cups water

Directions:
Beat eggs with salt and pepper. Set aside. In a large frying pan or wok, brown garlic in oil. Add onions and cook on medium high heat for 3-5 minutes, stirring frequently. Push onions to one side of pan and tilt pan so that onions are on the high side of pan. pour eggs into lower half of pan and scramble. Push 1/4 to 1/2 of the onion mixture into the eggs as they cook. Don't worry about the egg and onion mixture mixing. Cook eggs until they are very firm and dry. Then combine the remaining onion mixture with the eggs. Add water to pan, then add cumin, turmeric and remaining 2 1/4 t salt. Stir. COok on medium high heat for 5-10 minutes. Serve over rice. It should be a little soupy.