Peel the first red onion and chop to a medium to fine dice. Slice both green or red chilli if using – You need only half of the chopped chillies for the egg scramble. While you are chopping these, also slice the second onion and any other vegetables like bell peppers, cabbage etc. that you plan to use in your fried rice. Also slice the spring onion that you will use for topping.
Place a wok or kadhai over medium heat. Once hot, pour oil. Next, tip in chopped onion, chilli flakes and chopped chillies (if using).
Stir and let this cook on medium heat, about 4-5 minutes. Meanwhile break 3 to 4 eggs in a bowl. Season eggs with salt and pepper and beat till homogenous.
Once the onions in the wok are transparent, pour the beaten eggs. Stir to distribute the onions in the egg mixture. When the egg mixture starts setting, scramble by stirring at intervals. Move the spatula from the outside to the middle and tilt the wok to let the uncooked egg flows on the wok and cooks. Repeat till most of the eggs are cooked and finally stir. When the curds break up and are not wet, take out the scrambled eggs on a plate or bowl.