2cupsmixed vegetables chopped I used a mix of carrots, green beans and green peas which was frozen
½cupcorn kernels (I used frozen corn kernels)
2teaspoonsblack pepper powder
4dry red chiliesbroken (this ingredient is optional)
2tablespoonsspring onions chopped
Heat one tablespoon of oil in a medium sized pan and add the eggs.
Add little salt and one tablespoon of black pepper powder and cook for about 1 to 2 minutes until the eggs are slightly set.
Gently scramble the eggs, but do not make them very small pieces and cook for one more minute so you get almost cooked scrambled eggs.
Add the chopped vegetables and also one tablespoon of spring onions and cook for anouther 2 to 3 minutes until you get a scrambled mixture of eggs and veggies.
Add the rice and butter, stir in and add the garlic powder and also the remianing one teaspoon of black pepper powder and enough salt for the rice, mix everything well and stir fry the rice for another 2 minutes.
Add the water, mix everything well (make sure the rice is barely covered in water, if its sticking out you may add little more water) and bring the mixture to a boil.
Once the mixture begins to boil, reduce the heat to very low and cook for about 10 to 12 minutes until the rice is cooked completely.
Once the rice is cooked completely, open the pan, mix well (if ts not cooked completely you may cook for a couple of minutes more) and the soy sauce, remaining one tablespoon of oil and also the dry red chlies (if using)
Mix everything well, add the dry red chilies which is broken (if using) and stir fry the contents for another couple of minutes in medium to high heat until all liquid is evaporated and the rice is stir fried nicely. Garnish with remaining one tablespoon of spring onions, serve hot!