1.In a small bowl, crack open the eggs.
2.Season with a teaspoon each of salt and pepper and whisk it.
3.Heat a non stick pan and drop the beaten eggs.
4.Scramble the eggs and keep aside.
5.In a wider pan, heat a tablespoon of vegetable oil.
6.Saute the ginger and garlic in it.
7.Add the mixed vegetables and saute for a few minutes.
8.Drop the rice in the pan and mix it in.
9.Add the vinegar, soy sauce and the chili paste.
10.Throw in the scrambled eggs.
11.Season with salt and pepper.
12.Mix well so that everything is incorporated.