Take 1 tbsp Oil in a wok. Add 4 whisked eggs with salt and pepper. Spread eggs evenly all over the wok for even and faster cooking.

Cook the eggs by scrambling them until light golden brown. Remove the cooked eggs and set aside.

Now take another 1 tbsp oil in the wok, add ginger, green chillies, garlic and spring onion bulbs. Saute on high flame for a minute

Add capsicum, carrot, corn, vinegar, soya sauce, ketchup, red chilli sauce, schezwan sauce , salt and black pepper.Saute on high flame for one minute.

Add cooked rice, scambled eggs and toss well.

Garnish with Spring onion greens.