Cooked long grain rice - 3 cups
Mixed vegetables chopped (carrots, corn, peas, beans, cabbage)
Spring onions - 2 chopped
Eggs - 2
Soy sauce - 3 teaspoons
Vegetable oil - 2 spoons
Ginger-Garlic Paste - 1 tablespoon
Salt and pepper to taste
Cook the rice with enough water. If using refridgerated rice, bring it to room temperature. In a wok or pan, add half the oil and add the eggs. Scramble the eggs and season with salt and pepper. Remove the scrambled eggs from the pan and set aside.
Add the remaining oil to the wok and when hot, add the ginger garlic paste and fry till the raw smell disappears. Add the soy sauce, salt and pepper. Finally, add the chopped mixed vegetables and stir. Cook on high heat till they cooked partially and still remain crispy.
Add the cooked rice and mix all the ingredients together. Toss together until the rice gets heated and turns crisp. Fnally add the scrambled eggs and toss together.
Serve warm with a suitable side-dish or just with ketchup!
We had it with Gobi Manchurian..