Cooked rice - 2 cups(preferably long grain rice)
olive oil-1 tbsp
green chilies-2-3 nos,finely chopped
gin-gar paste-1 tsp
mushroom - 1 cup,sliced
cabbage - 1 cup,shredded
green onions/scallions - 3 nos,finely chopped both green and white portion
carrot - 1 , diced small
green pepper - 1/2 a piece, diced small
crushed black pepper(fresh)-1 tsp
salt to taste
FOR SCRAMBLED EGGS
milk- a tbsp
salt and pepper
Heat oil in a wok/pan.Ones the oil gets hot then from then everything should be done quickly.So keep everything ready before starting to cook.When the oil gets screaming hot add green chillies.Stir it for a couple of seconds and then add all the vegetables and gin-gar paste.Add salt.Cook it on high heat.Do not leave the stove at any point during cooking.As all the vegtables are diced small they will cook quickly.Keep stirring until the vegetables are partially cooked.Its good to have a slight crunch while eating the fried rice.Now add the rice and stir it all together.Check the salt.Ones everything gets combined switch off the flame.
Heat a pan.Add some oil.Crack 2 eggs in a bowl ,add milk and beat it using a whisk.Add salt and pepper.Now pour it into the pan .Lower the heat and stir it until the eggs get cooked.Constant stirring will help create smaller and softer curds.
Serve the rice with scrambled eggs on top.If you are a vegetarian then you can choose to totally skip that.It tastes equally good without it.
The rice should be cooked just right.It shouldnt be mushy.That will prevent the rice sticking to each other and will be easy to stir.
Let it cool completely before making the fried rice.Best to make it overnight and keep in fridge and use it the next day for cooking.