Chop all the vegetables including ginger and garlic finely as shown in picture.

Make green chilli paste by grinding 5 green chillies with some water, if you don’t have green chilli sauce.

Cook rice grains and cool them. The cooked grains should have separate texture and not mushy.

Beat eggs and keep ready.

Heat a frying pan with a tbsp of oil, pour the beaten egg mixture. You can add a pinch of salt and pepper if you like.

Stir quickly and fry the eggs in oil until they become like scramble/bhurji. Keep aside separately.

In the same pan if it big enough or in a different deep wok heat the remaining oil.

Always cook this in high flame. Add chopped ginger and garlic, fry quickly.

Don’t worry about browning. Let them brown, but keep the flame in high mode, saute quickly.

Now add the finely chopped veggies one by one, continue frying them.

Do not cook vegetables until soft, they should retain the crisp texture. So act fast accordingly. The whole process of sautéing veggies will take only five minutes.

Now add fried scrambled eggs and mix with veggies.

Add green chilli paste/sauce, soya sauce, salt, sugar and white pepper one by one, sauté with the egg mix.

Now add cooked and cooled rice and mix quickly.

Cook and mix in high flame, do quickly because the rice should not stick to the kadai. You can add a tsp of oil around the corners, to avoid sticking in iron wok. Use non-stick pan for hassle free cooking.

When rice becomes hot and absorbs all the spices switch off. Add a pinch of ajinomoto at the last stage before switching off if you are using. I don’t use ajinomoto.

Garnish with chopped green onions and serve hot.