Evo Fried Rice

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2
Difficulty Level: Easy
For Scramble 
1 tbsp oil 
100ml EVO Eggs
Salt to taste 
Black Pepper Powder to taste 
For Rice 
1 tbsp sesame oil 
1 tbsp garlic, finely chopped
2 green chillies, finely chopped
3 spring onion, finely chopped 
2 cups basmati rice, boiled
¼ cup cabbage, shredded 
¼ cup carrot, julienne 
¼ cup capsicum, julienne 
2 tsp soy sauce
½ tsp vinegar 
Salt to taste 
Pepper powder to taste
Finely chopped the garlic, green chillies and onion, set aside till in use. 
Boil some water with salt and vinegar, add in soaked rice and boil for 6-7 minutes. Drain and set aside till in use. 
Meantime, shred the cabbage and cut juliennes of carrot and capsicum and set aside till in use. 
Heat sesame oil in a wok, add in garlic and green chillies. Cook till the chillies splutter.
Add in the chopped spring onions and saute on high flame till translucent. 
Add the vegetables and toss them on medium flame for 3-4 minutes. 
Add in soy sauce, vinegar, salt and pepper powder, toss it well on medium high flame and cook for 3-4 minutes. 
Turn off the flame, cover and set aside till in use. 
Heat some oil on a non-stick pan, pour in the EVO eggs and season with salt and pepper, cook on a lower medium flame for 2-3 minutes while stirring continuously to make a scramble.
Transfer the fried rice to a serving bowl, top it with the prepared scrambled evo eggs. 
Garnish with spring onions and serve hot.