Wash the rice, cook in plenty of boiling water till just tender. Drain and spread in a thali. When cool, transfer to a bowl and keep covered in the refrigerator for at least 2 hrs. Take out the rice from the refrigerator about half an hour before cooking. Peel and cut the yam into 1 cm cubes. Cover with water and boil till half cooked. Drain, pat dry with a napkin and deep fry in hot oil till brown. Sprinkle with a little salt and pepper and keep aside. Grind green chillies, garlic and onion together to a paste. Heat oil in a kadai, fry the ground paste. Add the green peas and fry for 2 minutes, add 2-3 tbsp of water and simmer till the peas are cooked and water is absorbed. Add the cooked rice, soya sauce, salt and pepper. Mix well. Add the fried yam. Cover and place over a low flame till the rice is heated through. Serve garnished with tomato slices and omelet strips/ To prepare the omelet strips, beat the eggs lightly and season with salt and pepper. Make an omelet and cut into strips.
Serves 6