Heat oil and saute onions, garlic, capsicum, cabbage, beans and carrot.
Mix with salt and pepper and set aside.
Scramble eggs in the pan.
Add sauteed vegetables and cooked chicken mix well.
Mix in the rice gently.
Season with soya sauce and serve hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.