Finely chop the carrot, capsicum, green chilies, ginger, garlic, onions, spring onions, and french beans. Keep it aside.
Beat two eggs with a fork. Add salt and black pepper powder and set it aside.
Heat the oil in a frying pan. Pour the prepared egg mixture and scramble them. Do not overcook them. Remove it on a plate and keep it aside.
Now on a high flame, heat the same pan and add 2 tsp of oil.
To this add onions, spring onion white, ginger, garlic, and green chilies and fry it for a minute.
Now add carrot, capsicum, and french beans.
Add salt and mix and cook it for 2-3 minutes. Stir continuously.
Make sure the vegetables should have a slight crunch in them. Do not overcook the vegetables.
Add in the scrambled eggs and rice to it.
On the top of the rice add red chili sauce, soya sauce, black pepper powder and vinegar. Mix it gently or toss it for 1 minute.
Garnish it with spring onion greens.
Egg fried rice is ready.
Serve hot and enjoy!
Let it cool down completely then pack it in the tiffin box. Serve it with pomengranate arils.
You can remove adding eggs to the recipe and vegetable fried rice is ready.
Be careful while adding salt to the recipe as all the sauces have salt in it.
Avoid use of soya sauce while making it on daily basis for kids.
