Assemble all ingredients to avoid last minute rush.

Wash thoroughly rice in running water for about 3-4 times. And, soak the rice for 30 – 45 minutes.

Wash, peel and finely chop onion, ginger, carrot and garlic cloves.

Wash and finely chop capsicum.

If using fresh peas, peel and wash. Keep aside.

For puree of fresh tomato, take 1 tomato and dip it in boiling water for 3-5 mins. Peel the skin of tomato and make the puree, using blender.

Boil 2-3 cups of water in a Cookpot or Saucepan and add rinsed rice in it. Boil rice till al dente. Means, cook rice upto 90% otherwise rice will become mushy when you add them into the cooked veggies in later steps.

Transfer boiled rice in a Colander and immediately pour cold water over the hot boiled rice. This step will stop the process of cooking the rice furthermore.

Now, heat 2 tbsp oil in a large thin bottomed kadai/Wok over high flame. Add ginger and garlic in it and saute for few seconds till raw aroma goes away.

Then, add chopped onion and spring onion and saute till they soften but do not overcook.

Now, add all the remaining chopped veggies in the Kadai with the salt and stir fry on high fame without overcooking the vegetables.

Then, add soy sauce and vinegar in the Kadai. Mix well.

Add cooked rice and mix well with the veggies over high flame without breaking rice.

Add black pepper powder and adjust salt as per your taste. Continue to stir-fry for 3-5 minutes.

At the end, sprinkle chopped spring onions and chopped coriander leaves.

Serve hot and Enjoy!