Debone the fish*, remove the skin, and dice it into square inch pieces. You can use any fish of your choice. I used Milkfish (Poomeen/Awa/Bangxfas), a very popular fish in the Asian cuisines. It's got a nice flavour without being too 'fishy'!

In a bowl, mix 1 1/2 tablespoons of corn flour, 1/2 tablespoon pepper powder, and salt with 1/4 cup of water.

Pour this batter over the fish pieces and mix well to get a nice, uniform coating. Keep this fish aside.

Wash the rice (I used Basmati rice, but you can use any white rice. In fact, you can use the left over rice from the previous day to make this dish), and soak it in water for 30 min. Boil some water, cook the rice and keep it aside. Tip: Add a teaspoon of oil while cooking the rice so that it doesn't get mushy.

Prep your veggies - Cut the chilies lengthwise and deseed them. We don't want to make the fried rice too hot. Finely chop the chilies, onions, beans, carrots and garlic.

Heat oil in a deep-bottomed pan, and fry the fish pieces. Slow fry them, while turning them over frequently so that they get fried evenly. Fry till you get a nice, crispy texture.

Place the fried fish on a kitchen towel to soak all the extra oil.

Transfer half of the oil in the pan to a bowl. We wouldn't need so much oil for the rest of our dish. Fry garlic until they start turning brown.

Add onions, beans, carrots and green chilies and fry them till they are cooked.

We are looking for a stir fry texture. Once they are fried, add the soy and chili sauces, salt and given them a good stir. Lower the flame.

In a separate pan, scramble two eggs with salt and pepper seasoning.

Add this scrambled eggs, and the fried fish to the stir fried veg, and add the cooked rice while stirring the mix. Mix slowly so that rice doesn't break.

Garnish with spring onions. Serve hot. This is a meal in itself.