Rinse rice well until water runs clear. Drain completely. Pour 1 cup cup water and bring it to a rolling boil.

Reduce the heat. Cover and cook on a low heat until the rice is fully cooked but not mushy. Turn off the heat. Fluffy up with a fork and cover. Rest aside for 5 mins. Later fluff up with a fork and cool completely.

Quarter cabbage and add them to a large pot of warm water. Add some salt and leave for 5 mins. Later rinse them under running water. Shake off to drain all of the excess water.

Cut quartered cabbage to slices and then chop. Add them a colander and shake/ toss to drain excess moisture. Set aside.

Heat a wok with oil on a high heat. Add garlic and chilies and fry until fragrant for about 30 to 60 seconds. I also add a star anise and a strand of mace for flavor. This is optional.

Add cabbage and peas. Fry for 2 to 3 mins on the highest flame. Add vinegar.

Saute for few more mins until the cabbage turns slightly golden yet crunchy.

Pour soya sauce (optional). Add rice, pepper and salt. Mix and fry for another 1 to 2 mins. Do not over cook.

Serve cabbage rice hot or warm.