Stir-Fried Vegetable Rice

Rinse the rice three times with room temperature water to eliminate excess starch. Drain and set aside.

In a heavy pot, heat water until boiling, ensuring there's enough to cover the rice. Add the rinsed rice and cook on medium heat until 95% done.

Once cooked, turn off the heat, drain the rice using a strainer, and tap to remove excess water.

Spread the rice on a tray with a spoon to let moisture evaporate and cool to room temperature.

In a large wok, heat oil and add garlic, ginger, celery, and green chillies. Fry on medium-high heat for a minute until fragrant.

Add carrot, beans, and mushroom, stir-frying on high heat for 2 minutes while stirring often. Add bell peppers and sauté for another minute.

Gently fluff the cooled rice and add it to the wok. Add soy sauce, vinegar, salt, sugar, and white pepper. Toss to combine and stir-fry on high heat for 2-3 minutes until well mixed.

Garnish with spring onion greens and serve hot.