Heat 1 tsp of oil in a wok and put in the uncooked rice. Over low heat, stir fry the rice till it starts looking white. Do not let it brown. Remove from the wok and cook the rice with 2 cups of water and some salt till done but still firm.

Chop the spring onions and chop both the whites and greens separate. Cut the beans and carrots into small pieces. Cut the cauliflower into small florets. Julienne (cut into thin long strips) the cabbage, bell pepper and the baby corn. Chop the green chilli finely.

Steam cook (or in the microwave) the carrots, beans, cauliflower and peas till done but still firm.

Heat the remaining oil in the wok and over high heat, stir fry the chopped chilli, spring onion whites and greens. Stir in the cabbage, baby corn and the bell pepper and stir fry some more till the vegetables are cooked but still crunchy.

Now add the steam cooked vegetables and mix well. Add a little salt (remember the rice has already been salted and so is the soya sauce), vinegar, soya sauce, tomato ketchup and chilly sauce. Mix well.

Add the cooked rice and slowly mix well with the vegetables without breaking the rice grains. Serve hot, garnished with spring onion greens.

Serve this rice with Gobi (Cauliflower) Manchurian or Sweet and Sour Carrots.