Rinse the rice a few times until the water runs clear.
Let it soak for at least 10 minutes. Meanwhile, pour 4 to 5 cups of water into a large pot and bring it to a boil.
Once the water starts to boil, drain the rice and add it to the water.
Add 1 teaspoon oil to keep the rice from becoming sticky.
Cook the rice till it’s firm when bitten. Do not let the rice turn mushy.
Drain off the rice, let it cool completely, then fluff it up with a fork.
While the rice cools down, start chopping the vegetables and garlic. Set aside some green onions for garnish.
On the highest flame, heat a wok with oil and lightly fry the garlic. Around 30 to 40 seconds should be enough.
Add all the chopped vegetables and fry the mixture for 2 to 3 minutes. The veggies should be just half-cooked (crunchy and not soft).
Add the soy sauce and vinegar.
Add the optional ingredients.
Add the sugar to balance the flavors and preserve the bright colors of the veggies.
Immediately add the cooled rice, salt, and black pepper.
Fry the vegetable fried rice for 2 minutes.
Top with fresh green onions and serve.