• Long grain Rice – 1 cup
• Salt
• Eggs 4
• Carrot 100 grams (chopped finely)
• Beans 100 grams (chopped finely)
• Green chilies 2 (optional)- chopped finely
• Scallion or white part of spring onion 50 grams
• Shrimps/Prawns 100 grams (with/without tail fins)
• Spring onion – green part 100 grams
• Agina motto 1/4 spoon
• Soy sauce few spoons
• White pepper 1-2 spoons
• Corn starch 2 spoons
• Oil 1 cup.

Method:

1. Cook rice along with salt and few spoons of oil. Then spread this rice over wide tray….in order to get well separated stiff rice.
2. In a separate bowl, marinate shrimps/prawns with 1 spoon of white pepper + 1 spoon of soy sauce + salt + pinch of agino motto + corn starch. Let this set-up sit for minimum 20 minutes.
3. Ina large, heavy bottomed wide skillet….heat oil.
4. Now break in eggs and scramble them. Add limited salt to taste. Sprinkle white pepper too. Then set this aside.(no-1)
5. In the same skillet(maybe after washing)heat again few spoons of oil. Now add chilies, carrots and beans. Fry them real quick over high heat. Sprinkle salt, white pepper and a pinch of agino motto. Just 2 minutes will do. Then set this aside too.(no-2)
6. Heat few spoons of oil in the wok. Add marinated shrimps….stir-fry over high heat. When it is done…set this aside.(no-3)
7. Chop roughly both white and green part of the spring onion(or green onion) and set aside. (no-4)
8. When the rice is cold and stiff enough. Heat a wide wok. Add few spoons of oil. Now fry cold rice over high heat. Maybe till it coats oil all over and smoky.
9. Add soy sauce and continue frying over high heat. Now stir-in no-1,2,3 and 4. Fry real good!
10. Serve steaming hot as a main dish for lunch or dinner. Tomato sauce and hot sauce can be served along with this.