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Heat 1 tablespoon of oil in a large wok or skillet and scramble the beaten eggs until just cooked. Remove and set aside. Add the remaining oil, then sauté the garlic and onion until fragrant. Stir in the mixed vegetables and cook for 3–4 minutes until tender-crisp. Add the chilled cooked rice and stir-fry until the rice is heated through. Pour in the soy sauce and mix well to evenly coat the rice. Return the scrambled eggs to the pan and gently toss everything together. Add the chopped spring onions, stir-fry for 1 minute, and serve hot.
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Indian Kafuli is a traditional vegetarian delicacy from Uttarakhand, made wi
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Heat the oil in a deep pan and fry the sliced onions until golden brown. Reserve half
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