Ingredients

Basmati Rice – 2 cups, Eggs – 10, Onions – 2 Spring, Onions – 1 bunch, Beans – 10, Carrot – 2, Capsicum – 2, Cabbage – 100 gms

Pepper Powder – 1/2 tblsp, Green Chillies – 2, Tomato Puree – 2 to 3 tblsp (or as required), Ajinomoto – 3 tsp (optional), Soy Sauce – 4 tblsp, Salt as per taste, Oil – 3 tblsp, Coriander Leaves – few, chopped

Method

–        Pressure cook the rice until 1 whistle and remove.

–        Chop all the vegetables finely and keep aside.

–        Grind together the green chillies and mix well 2 tblsp water.

–        Heat oil in a pan.

–        Saute the onions for a minute.

–        Add the chopped vegetables one by one and cook for a minute or two.

–        Add the green chilli paste and tomato puree.

–        Add salt and ajinomoto.

–        Mix well and add soy sauce.

–        Break the eggs into the pan and stir-fry for 3 to 4 minutes.

–        Add the cooked rice and mix until all ingredients are combined.

–        Garnish with coriander leaves.

–        Serve.