Step-by-Step Instructions

1. 1.Prepare the Eggs

   Whisk 2 eggs with a pinch of salt and pepper powder. Cook them like an omelet on a pan, then cut into small pieces and set aside.

2. 2.Heat Oil and Fry Garlic

   Heat 2 tablespoons of cooking oil and 1 teaspoon of olive oil in a kadai (wok). Add the chopped garlic flakes and fry until they turn slightly golden.

3. 3.Add Onion and Cabbage

   Add the chopped onion to the kadai and fry until it becomes translucent. Then, add the chopped cabbage and stir-fry briefly, ensuring it remains crunchy.

4. 4.Incorporate Green Chillies and Carrot

   Add the chopped green chillies and chopped carrot to the vegetables. Stir-fry for a short period.

5. 5.Add Ginger Garlic Paste and Capsicum

   Stir in the ginger garlic paste and chopped capsicum. Continue to stir-fry the vegetables until they are slightly tender but still have a bite.

6. 6.Add Spring Onion and Seasonings

   Add most of the chopped spring onion (reserve some for garnish). Mix in the pepper powder, red chilli sauce, and soya sauce. Stir well to combine all the flavors.

7. 7.Combine with Rice and Egg

   Add the pre-boiled and cooled rice to the kadai. Add salt to taste. Gently mix everything together, ensuring the rice is evenly coated with the vegetables and sauces. Finally, add the prepared egg pieces and mix thoroughly.

8. 8.Serve and Garnish

   Transfer the Egg Fried Rice to a serving plate. Garnish with the remaining chopped spring onion. Serve hot with extra red chilli sauce or ketchup if desired.