Wash rice and soak for 30 mins. Meanwhile bring 5 to 6 cups water to a rolling boil in a large pot. Drain the water from the soaked rice and add it to the boiling water. If you want you can add half teaspoon salt and cook.

When the rice is cooked al dente (meaning the rice has a bite to it and not fully cooked), drain it to a colander. Do not over cook the rice. Cool completely.

Chop the veggies and garlic. Break the eggs to a bowl and beat until fluffy.

To be cooked on high flame. Heat a pan with oil, add chopped garlic & green chili. Fry for 30 seconds. Add spring onion whites and fry for a minute.

Add chopped veggies and fry for about 2 minutes. Do not make them mushy, they should be crunchy and half cooked. Slide the veggies to one side of the pan.

Reduce the flame to medium. Pour eggs and scramble them. Cook till they are soft, fluffy almost cooked but not overcooked. Sprinkle little salt.

Increase the heat and pour the soya sauce, vinegar and any hot sauce if you prefer. The soya hits the hot pan and emits some steam. This imparts a nice Chinese flavor.

Add cooled rice, ground black pepper and spring onion greens. If you want you may add some toasted sesame oil and it's optional.

Fry on the highest flame for about 2 minutes. Adjust salt and spice as needed.

Garnish egg fried rice with some spring onions and serve.