Directions
- 1In a kadhai or wok, add rice and beaten eggs. Stir until eggs are cooked and coat the rice evenly. Remove and set aside.
- 2Heat oil in the same pan. Add garlic, ginger, and spring onion whites. Sauté for 30 seconds until fragrant.
- 3Add mixed vegetables and cook for 2–3 minutes until slightly tender.
- 4Return the egg-coated rice to the pan. Add soy sauce, vinegar, schezwan sauce, brown sugar, and red chili sauce. Stir well and cook for 2 minutes.
- 5Top with chopped spring onion greens and serve hot.
Ingredients
- 1 cup cooked rice
- 3 eggs
- 2 tablespoons oil
- 3 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons spring onion whites
- 1 cup mixed vegetables
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon schezwan sauce
- 1 teaspoon brown sugar
- 1 teaspoon red chili sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 spring onion greens
Equipment
kadhai or wok
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