Step-by-Step Instructions:

• Prepare Your Rice: If you haven’t done so already, cook your rice and let it cool. Cold, day-old rice is ideal because it’s firmer and won’t become mushy while frying. If you’re using freshly cooked rice, spread it out on a tray and let it cool for 15-20 minutes.
• Scramble the Eggs: Heat 1 tablespoon of oil in a wok or large frying pan over medium heat. Add the beaten eggs and cook, scrambling until fully set. Once done, remove the eggs from the pan and set them aside. You want them light and fluffy, not overcooked.
• Sauté the Aromatics: In the same pan, add another splash of oil if needed. Toss in the onion, garlic, and ginger, cooking for about 2-3 minutes until the onion softens and everything smells fragrant. This creates a flavorful base for your fried rice.
• Cook the Veggies: Add the green chilies, carrots, and peas to the pan. Stir-fry for about 3-4 minutes, allowing the vegetables to soften slightly but retain some crunch. If you love extra color and crunch, feel free to add bell peppers or other veggies.
• Add the Rice: Now, add the cooled rice to the pan. Use a spatula to break up any clumps and toss the rice in with the veggies and aromatics. Fry the rice on high heat, stirring frequently, so everything gets evenly mixed and slightly crispy.
• Season the Rice: Pour in the soy sauce and vinegar. Add the garam masala, turmeric, and red chili powder. Mix everything well until the rice is coated in all the spices, creating a vibrant and aromatic dish. Taste and adjust the seasoning, adding salt or pepper as needed.
• Mix in the Eggs: Add the scrambled eggs back into the pan and fold them gently into the rice. Stir everything together until the eggs are evenly distributed and the rice looks beautifully fluffy and colorful.
• Garnish & Serve: Once everything is perfectly combined, garnish the fried rice with some fresh cilantro or chopped green onions. This adds a touch of freshness and a pop of color to the dish.