Indo-Chinese Vegetable Fried Rice

1. Wash and soak the rice for 10 minutes.

2. Cook the rice with 1 teaspoon oil on low heat in an open container until just done.

3. Drain excess water using a colander and rinse with cold water to cool completely.

4. Fluff the rice with a fork.

5. Meanwhile, chop the vegetables into very small pieces: beans, carrots, bell peppers, mushrooms, spring onions, garlic, and ginger.

6. In a heavy iron wok, heat 1 tablespoon oil over medium heat.

7. Add ginger and garlic and cook for 2 minutes.

8. Add chopped spring onions and cook until soft.

9. Add beans and stir-fry on medium to high heat for 5-8 minutes.

10. Add the remaining vegetables and stir at medium heat to avoid burning and keep them crunchy.

11. Add 2 teaspoons soy sauce, 1 teaspoon vinegar, and salt to taste.

12. Mix in the cooked rice gently.

13. Garnish with the green parts of spring onions and serve hot.

Tips

1. Cook the rice al-dente for the best texture.

2. The vegetables make the fried rice flavorful and aromatic.