Wash and soak 1 cup rice for 15 to 20 minutes. Drain the water.

On a low flame, cover & cook rice with 2 cups of water in a pot. When the rice is al dente cooked, drain any excess water. If using basmati you won't be left with any excess water.

Spread the rice and cool completely.

Rinse and chop the onions and bell peppers. Chop garlic and slit chili.

Heat a wok or pan. Pour oil and fry garlic until it smells good.

Add onions, green chilli and fry until light golden.

Next add all the veggies including corn and stir fry on the highest heat until they are partially cooked, not mushy and not too soft. We want the veggies to be crunchy.

Add chopped celery, cooled rice, salt and black pepper. Pour vinegar and soya sauce across the pan. If you have, you can also add a tsp of toasted sesame oil.

Toss and give a good mix. Stir fry for a minute or 2 until the rice become hot. Taste test and adjust the sauces & vinegar.

Serve sweet corn rice hot.