Egg Fried Rice

INGREDIENTS

2large eggs

2 tablespoons  vegetable, 

1 cup diced red onion (about 1 small onion, see note 2)

1/2 cups vegetables each( mixture of diced carrots, capsicum ,cabbage and carrots)

2 cups cooked Bashmati  rice 

3 Green chilli

2 1/2 tablespoons soy sauce 

2 tsp black paper powder

2 1/2 tomato sauce 

2 1/2 chilli souce

1 Inch chopped Ginger

8 clove chopped  Garlic

Maggi Chiken Noddles  Masala 1 packet

Spring onion

Salt as taste

 

METHOD

1. Crack 2 eggs into a small bowl and beat them together.
2. Heat a  kadhai with 1/2 tablespoon of the oil over medium-high heat. Once the pan is hot, add the beaten eggs and scramble them for about a minute. Transfer the eggs to a dish and turn off the heat. 
3. Drizzle the remaining 1 1/2 tablespoons of oil in the wok over medium-high heat. Add the onions and cook them for about 2 minutes, stirring constantly. Add the mixed vegetables and cook for another 7  minute.
4. 
   
   
5. Add the cooked rice into the pan and cook for a few minutes, until the rice is heated through. If you have large clumps of rice, break them apart with the back of your spatula.
6. 
   
   
7. Add the Soy Sauce,Black paper powder, and Maggi Chicken Noddles Masala  powder (if using) ,Tomato sauce ,Green chilli sauce and stir to distribute the seasonings.
8. 
   
9. 
    Add the scrambled eggs and stir to mix again. Garnish with remaining sliced spring onion . Serve hot.