Vegetable fried rice(stir fry method)

I am sure  stir fried rice is everybody's favourite.  I would like to call this stir fried rice as I feel whatever chinese food we are tasting in India is not exactly CHINESE. It's all Indianised version of chinese food. To ensure this I just googled out for the list of chinese food..Here is what I found----http://en.wikipedia.org/wiki/List_of_Chinese_dishes.

Ingredients

Basmati rice- 2 cups Soaked for half an hour
White non fruit vinegar- 1/2 cup
Ajinomotto- 2 teaspoons
Black pepper/white pepper- 2 -3 tablespoons
(I would suggest you to prepare the powder as and when needed from pepper corns instead of buying powder and storing it for long time. Pepper loses its freshness if stored for a long time)
Vegetables cut finely- Cabbage, Beans, Carrot, Spring onion(Scallion). Don't throw away the bulb.Slice it too.
If you can get leeks, then add this to this recipe.

Procedure
1.Instead of pressure cooking, cook the rice separately with salt and little oil. Oil helps in keeping the grains separate. Don't overcook the rice. Make sure rice is cooked at the same time it's firm.

2. Once the rice is cooked, sieve using a colander. I used to add ice cold water so that rice grains are separate. Yesterday I added ice cubes which gave me a better result.Try it out.

3.Take a wok or a thick bottomed kadai. Add 3-4 tablespoons of oil. Wait until it's piping hot.Add the vegetables. We have to be careful not to overcook the vegetables. Also make sure the vegetables are not wet. Wash the vegetables before cutting and when you cook this rice it should be completely dry. Otherwise the moisture content of the vegetables will make the rice soggy.

After 2 minutes add aji-no-motto and little salt. Remember rice is already cooked with salt. Also ani-no-motto is salty.

Cook this rice in high flame. Since the oil was piping hot, vegetables will be stir fried in few minutes.
Add white vinegar and pepper.Stir and add the cooked rice.

Toss, garnish it with fresh spring onions and serve it with Gobi manchurian or Hot garlic sauce.