Chop all the vegetables including ginger and garlic finely as shown in picture.

Make green chilli paste by grinding 5 green chillies with some water, if you don’t have green chilli sauce.

Cook rice grains and cool them. The cooked grains should have separate texture and not mushy.

Chop paneer into small cubes.

If you are using paneer, first fry paneer cubes in a tbsp of oil to light brown color. Frying paneer separately gives even roasted texture to the paneer cubes. Alternatively, you can fry them along with other veggies also.

Keep the fried paneer aside in a separate plate.

Heat an iron wok or non-stick kadai, heat oil.

Add finely chopped ginger and garlic, sauté in high flame quickly.

Now add the finely chopped veggies one by one, continue frying them. You can use onion as one vegetable, if you like. Since I used more green onions, I did not use onion.

Do not cook vegetables until soft; they should retain the crisp texture. So act fast accordingly. The whole process of sautéing veggies will take only five minutes.

Now add paneer cubes and sauté with the veggies.

Add green chilli paste/sauce, soya sauce, salt, sugar and white pepper one by one, sauté with the vegetables.

Now add cooked and cooled rice and mix quickly.

Cook and mix in high flame, do quickly because the rice should not stick to the kadai. You can add a tsp of oil around the corners, to avoid sticking in iron wok. Use non-stick pan for hassle free cooking.

When rice becomes hot and absorbs all the spices switch off. Add a pinch of ajinomoto at the last stage before switching off if you are using. I don’t use ajinomoto.

Garnish with chopped green onions and serve hot.