For this recipe you require fluffy and al dente cooked rice. If you have precooked rice you may proceed to the next section.

Pour 3 cups of water in a large pot and bring it to a boil. Add 1 tsp oil to the water.

Meanwhile rinse rice well a few times in a colander or in a bowl to remove all of the surface starch. Soak the rice until the water comes to a boil.

When the water begins to boil rapidly, drain the water from the rice and add it to the water.

Let the rice cook until al dente, meaning fully cooked yet firm and not mushy. Drain the rice to a colander. Cover and set aside. Let cool completely. If the rice is overcooked by mistake, simply drizzle some oil over the rice and spread it on a tray and cool completely.

Heat a wok with oil on a high heat. Fry garlic until it turns aromatic without burning it.

Fry spring onion whites or sliced onions for 1 min.

Add mushrooms, capsicum and chili. Stir fry until they are cooked al dente and not mushy.

Pour soya sauce , vinegar and saute for a minute . You may also skip soya sauce and vinegar and use any other preferred sauce.

Add cooked rice, salt if required, black pepper and spring onions greens. Saute for 2 mins.

Serve mushroom fried rice hot.