Ingredients
1/2 cup of carrots, julienned (cut into matchstick like pieces)
1/2 cup of green beans, julienned
1/2 cup of green bell pepper, julienned
1/4 cup snow pea pods
1/4 cup fresh or frozen/thawed green peas
1/4 cup of green onions, chopped finely
6-7 cloves garlic, flaked and crushed
2" piece ginger, crushed
1 tsp Soy sauce
1 tsp Tomato sauce
1 1/2 tsp Tabasco sauce (or green/red chilli sauce)
1 tsp Worcestershire sauce
1 tsp cornflour/cornstarch dissolved in 2-3 tsp warm water
1/2 tsp pepper
Salt to taste
1 1/2 cups of uncooked rice
1 1/2 tbsp cooking oil

Method
Cook the rice with 3 cups of water under pressure or in a microwave
till done.
The rice grains should be seperate and the trick to accomplish this
is to use the right amount of water when cooking it.
Set aside.
Heat the oil and add the ginger-garlic paste.
When it browns, add the green onions and
the remaining veggies and stir fry on high heat for about
5-6 minutes till the veggies are done but still crisp.
For this to happen, do not reduce heat but fry only
on high heat stirring continously.
Add the soy, tomato, tabasco and worcestershire sauces
and mix well.
Add the cornflour paste and mix well.
Mix in salt and pepper and simmer in the sauces
for about 1-2 minutes. The sauce would have
thickened by now.
Remove from heat and mix in the cooked rice.
Adjust salt to taste.
Put the pan back on low heat and heat through.
Serve when hot with ketchup/tabasco sauce on the side.


Note: If you want to turn this dish into an eggtarian one,
you can prepare an omlette with one beaten egg, salt 
& pepper, cut it into thin strips using a kitchen knife 
and garnish the fried rice with these strips.