For Fried rice
Oil - 1 tbsp
Cooked and cooled rice - 2 cups heaped
Onion - 1
Garlic - 5 cloves
Carrot - 1 medium
Soya sauce - 2-3 tsp
Pepper powder as required
For Egg scramble
Oil - 2 tsp
Salt to taste
Pepper powder to taste
Spring onion greens (finely chopped)
1.Finely chop garlic, onions, carrot and beans. This step is very important.Cook rice and cool it well. The grains should be separate. You can use regular rice or basmati rice or long grain rice. Leftover rice can also be used for this recipe.
2.Heat 2 tsp of oil in a pan, pour beaten egg into the pan, add a little salt and pepper powder. When egg has set a little, stir and scramble it. Keep it aside. Our egg scramble is ready.
3.Heat oil, add garlic and saute for a few minutes.Then add finely chopped onions and fry until translucent. Now add the finely chopped beans, carrot and stir on high flame.The whole process has to be done on high flame stirring continuously. Do not over cook the vegetables. The vegetables should retain their crunchiness.
4.When the vegetables are done, add cooked and cooled rice, needed salt, pepper powder, soya sauce and toss to combine until well coated.
5.Add the prepared egg scramble and toss well. Garnish with spring onion greens. Serve piping hot with tomato sauce or any Indo Chinese dish like gobi manchurian or vegetable manchurian.