4 large servings.
Diced 1 green capsicum, 1 large onion, julienned 1 large carrot, 1 tbsp Garam Masala powder, sautéed all in walnut oil.
Added 1 tbsp crushed garlic, 2 cups chopped red cabbage. Dash of salt.
Added 2 cups cooked rice
Whisked 3 eggs, removed wok from heat, poured eggs into mixture. Stirred until set.
Served with garlic bread.
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If I attempted make that the next step would be to chuck it in the bin. Not that it is bad it is just that I can’t cook, the boss “er indoors” would dissaprove 
I only can boil water because the kettle turns off when the water gets hot enough.
Still I can open a packet of crisps successfully 
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I remember having to record the stages of water boiling for a Physics practical exercise whilst at school in my early teens. That’s all cooking is really - the appliance of basic scientific principles. Later on I had to cook meals for myself and others. Nothing very magical to it - just learning and experience. Do make sure there is a smoke alarm fitted though!
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Mmm delish 
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I have to confess I’m not very good when it comes to cooking rice. No matter how hard I try I can never get it quite right, the way they do in restaurants 
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In restaurants, fried rice is typically made with rice that’s cooked slightly drier, using less water than usual. This helps the grains stay separate and firm. If freshly cooked rice with normal moisture is used, it can turn soft and mushy when fried, making the dish less visually appealing and less enjoyable in texture.
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Ah!
Thank you Pimmy, that’s helpful, I’ll give it a try. I go through all the usual procedures, rinsing it well to try and remove the excess starch etc.
Less water it is! 
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I have always used Microwave Rice, but just now I’ve ordered Orzo rice for a change …
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Looks like a solid combo. I’ve never tried garam masala in fried rice before but the spice profile with the red cabbage sounds interesting. The garlic bread on the side is a nice touch for some extra crunch.
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Made a risotto/paella with the special rice and chopped up carrots/onion/garlic/mushroom/leek/tomato and some fresh spinach which we have growing in a greenhouse. Goes well with grilled salmon fillets. It’s not strictly fried rice as it is lightly browned in olive oil and then hot water is added for the rice to soak up until slightly al dente but not splodgy.
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