To prepare the rice, cups of water to a large pot over medium heat. Sprinkle with the salt and bring to a boil. Once the water begins to boil, cover the pot and let the rice boil for an additional 5to 10 minutes. place a large skillet over medium heat and coat the pan with oil.

For some minutes and it's done. Then garnish with spring onions.

Carefully crack two large eggs(if using) and add them to the bottom of the skillet. Gently swirl the eggs around the pan to coat the entire skillet. Cook the eggs for roughly 2 to 3 minutes, or until the edges begin to cook

.Remove the cooked eggs from the pan and transfer to a small bowl or plate. Add 3 tablespoons of oil to the previous pan over medium heat. Once the oil is warm, add your chopped carrots, onions, scallions and garlic to the skillet

Sauté the vegetables until they’re slightly browned or softened.Add your cooked rice to the vegetable mixture add seasoning cubes and stir until fully mixed. Transfer the chopped eggs into the mixture, add your parsley and spring onioons for authentic flavor. Sprinkle salt and oil on your tomatoes and eggplant and bake for 5 minutes Serve as a side dish.