I learned this recipe from my mother, i would sit there and watch her make about 3-4 times a month ever since i could remember.
Ingredients for recipe
Vegetable Oil for frying
A wok to mix the rice and egg for frying
A pan to boil the rice
A fry pan to fry the egg
1 Cup of Basmati Rice
thoroughly rinse the rice before you do anything with it.
add 2 - 2 1/2 cups of water
add a teaspoon of salt as well as a drizzle of vegetable oil to allow the rice to cook without sticking to the pan.
Put it on medium heat for about 15 minutes then bring it down to low heat so it can simmer while you attend to the rest of the good stuff.
now take you 2 eggs and whip them until they have blended together at this time you may add 2 tblspn's of milk as well as a dash of salt and pepper
place about 4-5 tblspn's of oil (preferably olive or vegetable oil) into the pan on medium heat along with the egg mixture
to refrain from scratching your pan gently with the bottom of the spoon towards the pan scramble the egg slowly ever 15-20 seconds until it is lightly cooked (may take 3 1/2 to 4 minutes make sure you scramble the eggs extremely well)
remove the eggs from the pan onto another dish for the moment
add some oil to the pan for your wok (about 5-6 tblspn's of either vegetable or olive oil.
once cooked you can add the wok and the eggs into your pan of rice along with the green chilli and soy sauce.
blend the ingredients together medium - low heat for about 10 minutes and there you have it - the perfect egg fried rice dish