RECIPE:
Ingredients

• 3 tbsp Refined Groundnut oil +2 tsp oil while cooking the rice
• 2 cups cooked basmati or any long grained rice
• 2 tsp finely chopped ginger
• 4 to 5 garlic cloves chopped fine
• 2 Spring onion whites chopped lengthwise and the greens chopped fine
• 1 tbsp Light soy sauce
• 1 tsp vinegar
• 1/2 tsp white  pepper powder
• 1 capsicum finely chopped
• 5  french beans finely chopped and blanched
• 1 carrot finely chopped and blanched
• Salt to taste

METHOD:
Wash 1 cup rice 3 to 4 times to let go of excess starch and drain.Set aside for 30 minutes. Put the rice in a heavy bottomed pan. Add four times the quantity of water and 2 tsps of oil. Let it boil and once the rice is cooked,drain off excess water,fluff up the rice with a fork and keep aside on a flat plate.
Heat a wok over a high flame and add oil and swirl so that it coats the wok. I used a nonstick pan.
Add finely chopped ginger, garlic, and chopped spring onion whites and capsicum to the wok. Add the vegetables and stir fry for a min . Add cooked long grained rice and stir fry. Add white pepper powder and salt. Add light soy sauce, stir fry for a minute, sprinkle vinegar and toss well.
Garnish with spring onion greens. Remove from heat and serve hot.

NOTE:
The rice should be tender but not mushy.
Adding oil while cooking the rice prevents the rice from boiling over and also from sticking to the bottom of the pan. It also adds flavour to the rice.

TIP:
Use refined groundnut oil. It makes a huge difference tastewise. Also Chinese cooking requires stir frying on high flame so use oils with high smoke point. Example: Refined groundnut oil.
Light soy sauce is saltier so add salt taking it into consideration.