Ingredients:

• 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

Method:

1. Cook two cups rice with 4 cups water. Allow to cool.
2. Cut the vegetables into thin and long even sized pieces.
3. Heat oil in a broad frying pan and fry green chillies.
4. Add the ginger-garlic paste and carrots, beans, cabbage, capsicum, peas and spring onions in that order.
5. Add salt and pepper powder and fry on high flame for a few minutes.
6. Add cooked rice and fry for a few minutes. Keep aside.
7. Heat oil in the pan, break eggs and scramble them. Add a little garlic paste.
8. Then add the eggs to the rice mixture and mix very well.
9. Serve hot with vinegar that has chopped chillies mixed in it.

Recipe courtesy of Suthandra