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.