Wash the rice, drain & add oil to fry it, add pinch of salt & 1seasoning cube, keep stirring while frying, add the washed slices tomatoes, carrots, scotchbonnet & onions, add hot water that will be enough to cook the rice.

Crack 3 large eggs & add fresh meshed garlic & whisk. To the pulp add easoning cube with a pinch of salt & mixed spices, add oil & fry it, add up the whisked egg & close it, use low flame, after to mins open it & stir with spoon.

Add a little water & allow it for 2mins, off the flame. Served with coleslaw.