In a wok, heat sesame oil on medium-high flame.
Add the ginger, garlic, green chili, and celery.
Cook for 1 minute.
Add carrot, pepper, and green peas. Saute for a few seconds but keep them crunchy.
Add salt, soy sauce, black pepper, white pepper powder, and mix well.
Add the cooked rice and mix everything well.
Add the vinegar and stir.
Top with spring onion green and serve.