Ingredients:

  • 3 cups cooked basmati rice (preferably day-old for best texture)
  • 2 large eggs
  • 1 medium onion, finely chopped
  • 1 cup mixed vegetables (peas, carrots, and bell peppers), diced
  • 2 green chilies, slit lengthwise (adjust to taste)
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 3 tablespoons soy sauce
  • 2 tablespoons oil (vegetable or sesame oil)
  • 1 teaspoon mustard seeds
  • .5 teaspoon cumin seeds
  • .5 teaspoon salt to taste
  • .25 cup spring onions, chopped (for garnish)

Instructions:

  1. Prepare the Ingredients: Ensure that your rice is cooked and cooled properly; this helps avoid mushiness. If using fresh rice, spread it out on a plate to cool.
  2. Whisk the Eggs: In a bowl, beat the eggs with a pinch of salt until well combined.
  3. Heat Oil in Wok: Heat oil in a large wok or non-stick frying pan over medium-high heat.
  4. Add Seeds: Once hot, add mustard seeds and cumin seeds; let them sizzle for about 30 seconds until they start popping.
  5. Sauté Aromatics: Add the chopped onion and sauté until translucent (about 2–3 minutes). Then add the minced garlic and grated ginger; cook for another minute until fragrant.
  6. Cook Green Chilies & Vegetables: Stir in the green chilies followed by mixed vegetables; sauté for about 3–4 minutes until they are tender but still crisp.
  7. Scramble Eggs: Push all ingredients to one side of the wok/pan and pour in the beaten eggs on the empty side. Scramble gently until just set before mixing everything together thoroughly.
  8. dd Rice & Seasoning: Add your cooked basmati rice into the mixture along with soy sauce and salt to taste—toss everything carefully so that each grain is coated evenly without breaking them apart too much.
  9. tir Fry Everything Together: Continue stirring on high heat for another 3–5 minutes while ensuring everything is heated through and well combined.
  10. Garnish: Remove from heat and sprinkle with chopped spring onions before serving!