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.
In a bowl, break the eggs and set them aside. Beat the eggs if you prefer them fluffy.
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).
Reduce the flame to medium then pour in the eggs and scramble them.
Cook until the eggs are slightly done.
Add salt, pepper, and vinegar.
Mix everything well and cook until the eggs are fully cooked. Do not overcook.
Add the green parts of spring onions and stir well.
Add the rice and stir. You can add a little more oil if needed.
Turn the flame on the highest setting for around 2 to 3 minutes. Add salt and spice to taste.
Top with some spring onions and serve.