Wash the rice till it runs clear. Strain and keep it aside
Chop onion, ginger, garlic, carrot, cabbage, green peas, beans, capsicum into fine pieces.
Boil water uncovered vessel by adding little salt, 2 drops of oil.
Add rice to it and cook till rice is tender. (Rice should be puffed up well).
Take care not to over cook rice, each grain should be separate.
When rice is done, drain the water and keep it aside in a big plate to cool.
Heat butter/ oil in a Kadai, when hot add onion, ginger and garlic.
When onion turns pink, add carrot, beans, cabbage, green peas, capsicum and sauté till they shrink and raw smell leaves.
Add soya sauce, pepper powder, salt and sauté for one minute.
Simmer and sauté it till all the vegetables are fried well.
Add cooked rice to it and mix well. (Be careful not to break the rice)
Let it fry for 2 to 3 minutes. Garnish it with coriander leaves / spring onions.
Serve it hot with tomato sauce or Gobi Manchurian