• Wash the rice and keep aside for 30 minutes. After 30 minutes, drain the water from rice.
• Cook rice in 8 cups water by adding 2 bay leaves in the cooking rice. You can even cook rice using a rice cooker. But cook the rice al-dente.
• After rice is cooked, spread it on a colander till it dries.

Let us make the egg fried rice:

• Heat a kadai or wok or pan and add oil. After oil gets heated, add finely chopped onion and fry till onion turns translucent.
• Add minced garlic and fry till raw smell of garlic goes away.
• Add chopped vegetables and fry for 5 to 7 minutes on low flame by closing the lid of the utensil.
• Add finely chopped coriander leaves and mix well. Fry for 2 minutes till coriander leaves wilt.
• Add black pepper powder, Maggi cube (optional), salt and mix well.
• On low flame, crack the eggs one by one and pour in the wok/kadai. Discard the shells.
• Scramble the eggs and cook till they are almost done. While making the eggs scramble, mix well with the vegetables.
• Add cooked rice and mix well ensuring that the rice grains don’t break.
• Add butter and mix.
• Taste and add more salt if needed. Garnish with chopped coriander leaves.
• Serve with soya sauce and chili sauce.