PREPARATION

1. Heat 45 milliliters oil in a heavy skillet, add 160 grams onions and fry till translucent.

2. Add 2 teaspoons garlic paste and saute for 2 - 3 minutes or until it turns golden brown in color.

3. Then, add 140 grams carrot, 200 grams green peas, 60 grams spring onions and mix it well.

4. Saute the veggies for 7 - 10 minutes.

5. Side the veggies in skillet, add 1 tablespoon oil then add 3 eggs and scramble them.

6. Cook till the eggs are fully cooked.

7. Mix it with the veggies.

8. Now, add 2 teaspoons soy sauce, 2 teaspoons kosher salt, 1 teaspoon white pepper and mix it well.

9. Add 30 grams spring onions and mix it again.

10. Then, add 500 grams cooked rice and mix it well.

11. Cook for another 3 - 5 minutes.

12. Garnish with spring onions.

13. Serve hot.