2 eggs
1 1/2 tsp. salt
2 tbsp. salad oil
1 med. onion, chopped
1 1/2 c. regular long-grained rice
1/4 tsp. turmeric
2 1/2 c. water

Beat 2 eggs and 1/2 teaspoon salt. In skillet, heat 2 tablespoons salad oil. Add eggs. When set, remove to paper towels. Add one medium onion (chopped) (or less if preferred) to pan and brown until tender. Stir in 1 1/2 cups regular long grain rice, 1 teaspoon salt and 1/4 teaspoon turmeric. Add 2 1/2 cups of water, heat to boiling. Simmer 15 minutes. Cut eggs in strips and add to mixture.