Cook the basmati rice and let it cool completely. If you have leftover rice, this works perfectly as it prevents the rice from becoming sticky.

Finely chop the vegetables, onion, and slit the green chilies. Whisk the eggs in a bowl and set aside.

Heat 2 tablespoons of oil or ghee in a large pan or wok over medium heat.

Add the cumin seeds and let them sizzle for a few seconds, releasing their aroma.

Toss in the curry leaves and slit green chilies, stirring for about 30 seconds.

Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant.

Add the chopped onions and sauté until soft and translucent, about 2-3 minutes.

Stir in the mixed vegetables (carrots, peas, beans) and cook for another 3-4 minutes, until tender but still slightly crunchy.

Sprinkle turmeric powder and red chili powder over the vegetables and mix well.

Push the vegetables to one side of the pan and pour the whisked eggs into the empty space.

Allow the eggs to set slightly, then gently scramble them until fully cooked.

Mix the scrambled eggs with the vegetables.

Add the cooled rice to the pan, breaking up any clumps with a spatula.

Drizzle soy sauce (optional) and season with salt to taste. Toss everything together until evenly mixed and heated through, about 2-3 minutes.

Turn off the heat and garnish the fried rice with freshly chopped coriander leaves.

Serve hot with lemon wedges on the side for a tangy finish.