Egg fried Rice - Indo Chinese way

Everyone knows how versatile eggs are!I needn't say anymore. This is my instant quick fix lunch on days I don't pack lunch for the DH. Its so quick, simple and yummy too.Also whenever we need a to sneak in vegetables to the little ones this has to be the best option.This one has been in my drafts for a while now and I will be making this for lunch so I dug it out to post it.

I know everyone has their own version of this recipe.I used to try this but never got such good results until recently.I used to wonder how come the shops have such super good fried (oily) rice, this one is good each grain is single and not oily you can see that!

Preparation time: 10 minutes + cooking and cooling rice of rice

You need 

Cooked rice 1 cup

Eggs 2

Oil 2 tablespoons+1 tablespoon

Chopped vegetables - 1 cup (carrots,beans,cabbage,capsicum)

Soya sauce 2 tsp
Chilli sauce 1 tsp
Vinegar 1 tsp

Salt to taste

Pepper 1/2 tsp
Garlic pods 2

•  Cook rice in pressure cooker i used normal lunch rice so i needed 3 cups of water for  cup rice which i presoaked for about 1 hour.Cook it for about 3-4 whistles(no it won't be overcooked)
• Once the cooker cools down, spread the rice in a large plate or dish spread with a fork.
• Heat oil in a wide wok/kadhai, add the finely chopped garlic stir quick and add the rest of the vegetables all at once.Add salt enough for the vegetables and cook until they are soft.
• Add the sauces and stir.Add the rice and mix well.
• Whisk 2 eggs with salt and pepper and keep ready.
• Push this rice to one side of the wok and add 1 tsp oil break in whisked eggs and stir quickly to scramble them until dry.
• Mix the rice and eggs and vegetables well.
• Adjust your salt and spice.

Serve hot and piping egg fried rice with tomato sauce.