Wash and soak the rice and drain the water. Keep it dry for 10 minutes before to start.
Heat the pan with 1/4 tablespoon of ghee then gently fry the rice until it gets moisture free. (It will make the rice to a quick boil and a splitless.)
Boil the rice and leave it to cool. (2 whistles & don’t over boil)
Heat oil in the medium flame once hot add curry leaves, Chili and onion then fries until it gets transparent.
Then add Vegetables, baby corn with a pinch of salt continue to cook until it gets a boil. (stir often)
Meanwhile, break and pour the egg in a bowl add a pinch of salt and red Chili power then beat the mix quite well.
Heat 1/4 tablespoon of oil in the pan then add egg mix, blend until it becomes a fluffy scramble. once it has done switch off the flame.
Once the vegetables and corn boiled add rice, soy sauce, tomato sauce with required salt then mix it thoroughly.
Continue to cook under a low flame about 3-5 minutes.
Now add scrambled egg and pepper powder then stir the mix eventually then switch off the flame.
Finally, spray the ghee and garnish with coriander leaves.
Your simple and delicious healthy egg corn rice is ready to serve.
Download Egg Corn Fried Rice Recipe Recipe Card
Right-click on an image to show up a menu, choose "Save image as". All web browsers have a similar option, but with slightly different lingo. If you are on a mobile, you can tap the image and it will open image in a new tab of your mobile browser. You can then save it.