Soak 1 cup basmati rice in water for 15 mins.
Set aside undisturbed. Soaking helps in giving grain seperated and also soft fluffy rice.
Rinse it well until starch water is washed off. Drain water completely.
To a sauce pan add 4 cups water bring it a boil add required salt.
Add drained rice to it.
Give a quick mix and cook in low medium flame for 6-8 mins.
Rice should be aldente soft but should have a bite. Rice should be soft but not mushy - only when pressed hard it should be mashed that is the right stage. Immediately switch off.
Transfer to a colander drain water completely.
Spread it over a plate to cool down. Set aside.
To a bowl - add 3 eggs. I used country eggs, you can use white eggs too.
Beat it well until fluffy.
Heat 1 tablespoon oil in wok - add beaten eggs to it. Add required salt , 1/2 teaspoon crushed pepper.
Scramble it well. Transfer to a bowl and set aside.
Now to the same wok - add 2 tablespoon oil - add 1 tablespoon garlic finely chopped and 1 tablespoon spring onion white part.
Saute for a minute.
Add 1/2 cup carrot finely chopped, 1/2 cup capsicum, 3/4 cup cabbage shredded and 1/4 cup beans thinly sliced.
Saute for 2 mins in high flame, keep stirring until the veggies start to shrink.
Add salt to taste, 1 teaspoon vinegar,1 teaspoon soya sauce and 1 teaspoon pepper powder.
Give a quick stir.
Add cooked rice.
Add 1/2 teaspoon crushed pepper, 1/4 cup spring onion green part.
Give a quick stir then add scrambled eggs.
Give a quick mix. Toss the rice in high flame for 2 mins and switch off.
Tasty Egg Fried Rice is ready!