Skip this section if you have precooked rice. Wash rice a few times till the water runs clear.

Soak it for at least 10 mins. Meanwhile bring 4 to 5 cups water to a boil in a large pot.

When the water begins to boil rapidly, drain the rice and add it to the water. Pour 1 tsp oil to prevent the rice from turning sticky.

Cook rice till al dente. Rice must not be mushy but has to be grainy.

Drain off the rice to a colander. Cool it completely & fluff it up with a fork.

While the rice cools, chop the veggies and garlic. Keep aside 2 tablespoons of green onions for garnish.

Heat a wok with oil on the highest flame and fry chopped garlic slightly just for 30 to 40 seconds.

Next add all the chopped vegetables and fry for 2 to 3 minutes just until half cooked. They should be crunchy and not soft.

Add soya sauce. Then add the optional ingredients vinegar and half tsp sugar. Sugar helps to preserve the bright colors of veggies and helps to balance the flavors.

Immediately add cooled rice, ¼ teaspoon salt and black pepper. Fry the vegetable fried rice for 2 mins.

Garnish veg fried rice with fresh green onions. Tastes good on its own but you can also pair it with veg manchurian or chilli paneer.