Add rice to a bowl and rinse well a couple of times. Drain the water completely.

Pour 2 cups water and a few drops of oil (optional). Bring it to a rolling boil on a high heat. Once the water begin to boil, lower the flame completely. Cover and cook until the rice is cooked to al dente (perfectly cooked but not mushy). Turn off the heat.

Drain the excess water from the rice, if any to a colander. Add the rice back to the pot. Cover and rest for 5 to 7 mins. Later fluff up with a fork. Cool the rice aside.

Optional - To add paneer/tofu, Chicken/shrimp, refer notes and cook them first.

While the rice cooks, prepare the veggies. Separate the green and whites of the spring onions.

Set aside all the spice powders and pour the required soya, red chilli sauce, ketchup, sugar and vinegar to a small bowl. Keep all these aside.

Heat oil in the wok on a medium high heat and add star anise (optional), green chilies, red chilies, spring onion whites, ginger and garlic. Fry until aromatic without burning.

Add all the veggies and salt. Cook until the veggies are tender.

Reduce the heat. Stir in all the spice powders – red chili powder, turmeric, coriander powder, curry powder (or garam masala) and black pepper.

Increase the heat to high. Pour all of the sauces and 3 tablespoons water. Mix well. The sauces and spices cook together and become thick under 2 mins.

Add the rice and mix well. Taste test and adjust salt and soya if required. Fry for a minute or 2 until the rice becomes hot. Add spring onions greens and the toppings you made if any (paneer/tofu/shrimp or chicken).

Serve Singapore fried rice hot or warm. You won't need any sides for this.