Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 2 tablespoons of cooking oil in a large pan or wok. Add 1 tablespoon of minced garlic and 1 teaspoon of minced green chilies. Sauté for 30 seconds until fragrant. Add 0.5 teaspoon of grated ginger and continue to sauté for another 15 seconds.

2. 2.Add Onions and Vegetables

   Add 0.5 cup of finely chopped onion to the pan and sauté until translucent, about 1-2 minutes. Then, add 0.5 cup of chopped beans and 0.5 cup of chopped carrots. Stir-fry for 2-3 minutes.

3. 3.Incorporate Cabbage and Season

   Add 1 cup of shredded cabbage to the pan. Season with salt to taste and mix well. Continue to stir-fry for 2-3 minutes until the vegetables are slightly tender but still retain some crunch.

4. 4.Add Capsicum and Cooked Rice

   Add 0.5 cup of chopped capsicum to the vegetables and stir-fry for 1 minute. Then, add 2-3 cups of cooked rice to the pan.

5. 5.Season the Rice

   Pour 1 tablespoon of soy sauce over the rice. Sprinkle 1 teaspoon of pepper powder. Gently mix all ingredients together, ensuring the rice and vegetables are well combined and evenly coated with the seasonings.

6. 6.Final Seasoning and Garnish

   Add 1 teaspoon of vinegar and a pinch of salt (if needed) to taste. Mix thoroughly. Finally, add 2 tablespoons of chopped coriander leaves and give it a final stir. Cook for another 1-2 minutes.

7. 7.Serve

   Transfer the hot veg fried rice to a serving plate. Garnish with additional fresh coriander leaves if desired and serve immediately.