Wash rice and soak for 20 to 30 mins. Bring 6 cups water to a boil.

When the water begins to boil rapidly, then add rice and 1 teaspoon oil. Cook on a medium high flame till al dente.

Al dente rice is firm but fully cooked. Make sure rice is not over cooked.

When the rice is cooked al dente, drain it to a colander.

While the cooked rice cools completely, chop the vegetables.

Pour oil to a hot wok. Fry ginger & garlic till they smell good.

Next add onions and fry until golden.

Skip this step if you have the sauce ready. Stir in red chili powder with water. Add this to the pan along with soya sauce, vinegar, ketchup, sugar, salt and schezwan pepper. Cook until it thickens. Pour 3 tbsps more water and cook till it thickens, Remove to a bowl. To the same pan, add 1½ tablespoon more oil.

On a high flame, fry spring onion whites, carrots, beans & capsicum until half cooked yet crunchy.

Next add Schezwan sauce, cooled rice and spring onion greens.

Mix and stir fry schezwan rice for 2 minutes. Taste test and adjust salt and spice if needed.

Serve schezwan fried rice hot or warm with any Indo chinese side.