- Basmati rice 2 cups
- Spring onions 2 bunches
- Carrots 2
- Beans 12
- Cabbage 100g
- Capsicum (bell pepper) 1
- Peas 1/2 cup
- Green chillies 7
- Pepper powder 1 tsp
- Garlic paste 3 tbsp
- Ginger paste 2 tsp
- Oil 4 to 5 tbsp
- Eggs 4 (optional)
- Long variety green chillies 6 (cut into thin round pieces)
- Plain vinegar 1 cup
- Salt to taste
Cook two cups rice with 4 cups water. Allow to cool.
Cut the vegetables into thin and long even sized pieces.
Heat oil in a broad frying pan and fry green chillies.
Add the ginger-garlic paste and carrots, beans, cabbage, capsicum, peas and spring onions in that order.
Add salt and pepper powder and fry on high flame for a few minutes.
Add cooked rice and fry for a few minutes. Keep aside.
Heat oil in the pan, break eggs and scramble them. Add a little garlic paste.
Then add the eggs to the rice mixture and mix very well.
Serve hot with vinegar that has chopped chillies mixed in it.