Step-by-Step Instructions

1. 1.Prepare Rice and Eggs

   Boil 2 cups of Sona Masuri rice (or Basmati rice) and let it cool. Whisk 2 eggs with a pinch of salt and pepper, make a thin omelette, and then cut it into small pieces.

2. 2.Heat Oil and Sauté Garlic

   Heat 2 tablespoons of cooking oil and 1 teaspoon of olive oil in a wok or large pan. Once hot, add the chopped garlic (8-10 cloves) and sauté lightly until fragrant, ensuring it doesn't brown too much.

3. 3.Add Onions and Cabbage

   Add the chopped onion (1/2 cup) to the wok and sauté until it becomes translucent. Then, add the chopped cabbage (1/2 bowl) and stir-fry for a minute, keeping it slightly crunchy.

4. 4.Incorporate Green Chillies and Carrots

   Add the cut green chillies (3, adjust to your spice preference) and the chopped carrot (1/4 bowl) to the vegetables. Continue to stir-fry for another minute.

5. 5.Add Ginger Garlic Paste and Capsicum

   Stir in the ginger garlic paste (1 tablespoon) and mix well. Immediately add the chopped capsicum (1/2 cup) and stir-fry for a short period to maintain its crispness.

6. 6.Season with Pepper and Sauces

   Sprinkle 1.5 teaspoons of pepper powder over the vegetables. Add 1 tablespoon of red chilli sauce and 1 tablespoon of soy sauce. Mix all ingredients thoroughly, ensuring the sauces coat the vegetables evenly.

7. 7.Combine with Rice and Egg

   Add the boiled rice to the wok. Season with salt to taste. Gently fold the rice into the vegetables and sauces. Finally, add the cut egg omelette pieces and mix everything together until well combined and heated through.

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 on the side, if desired.