Rinse rice till clear. Soak for 1/2 hour.

Now drain the rice and set aside.

Put water in a pot around 6 cups, add salt and oil.

As the small bubble start in water, add drained rice into water.

Boil the rice on medium flame without the lid till the rice is just cooked.

Check and remove from the gas and drain in colander.

You can use juice of half a lemon while cooking rice to avoid sticky-ness.

Let the rice cool.

While the rice is cooling, chop the veggies finely and keep aside.

Add the beans first and then after 2-3 minutes add other vegetables.

Heat oil in a pan or kadai or wok.

Add the garlic, ginger and sauté for some seconds. No need to brown the garlic.

Add the spring onions whites and sauté for about 2 minutes.

Then add French beans, stir fry French beans for 2 to 3 minutes over medium to medium-high heat.

Add the remaining veggies, including mushrooms and celery.

Increase the heat to a high to thoroughly cook all of the vegetables stirring and tossing continuously.

The vegetables have to be stir-fried, until they are almost cooked not very cooked cooked.

It should contain its crunchiness and crispiness takes 4-5 minutes.

Add the soy sauce, salt keeping in mind the saulty-ness of soya sauce and pepper. Stir quickly and now add cooled rice.

Stir fry for a few minutes until the sauce has coated the rice well.

Serve the veg fried rice hot with or without side dish.