Wash and soak the rice in enough water for 10 minutes.
To cook rice, boil enough water in a deep pan, add salt and 1 cup of soaked and drained short grain rice and cook till the rice is 85% cooked.
Drain using a strainer and refresh using cold water.
Let all the water drain out and now spread evenly on a thali and add 1 teaspoon of oil and keep aside to cool completely.
Heat the oil in a wok till it smokes.
Add the garlic and sauté for 30 seconds, then add spring onion whites, capsicum, french beans, carrots and cabbage and sauté on a high flame for 3 to 4 minutes.
Add the celery and sauté again on a high flame for a few seconds.
Add the cooked rice, soy sauce, pepper powder, spring onion greens, vinegar and salt, toss well and sauté on a high flame for 2 minutes.
Garnish with spring onion greens and serve hot with veg Manchurian or any Chinese curry.
