Chinese Vegetable Fried Rice

For your Chinese tastebuds, here is the recipe for the vegetable fried rice that we served along with Chili Paneer.

1 cup brown rice, uncooked
1/2 cup chopped carrots
1/2 cup chopped onions
1/2 cup chopped bell peppers
1 tbsp green chili-ginger-garlic paste
1 tsp pepper powder
2 tsp soya sauce
1 tsp vinegar
1/4 tsp sugar
Salt to taste

1. Wash and drain rice.
2. Heat up 1 tbsp oil in pan. When hot, add in the rice and stir fry for few minutes until all the grains are covered with oil.
3. Add a little salt and 3 cups water (because cooking brown rice; if using white, only need 2) and bring to boil. Reduce heat to simmer, close lid and let cook for about 20 minutes. Allow rice to cool down. Then fluff up the rice so it remains separate.
4. Heat oil in skillet. Add the green chili-ginger-garlic paste and stir fry. Then add the carrots, peppers and onions and stir fry until they are a little soft. [You can also add chopped cabbage and green beans. If using green beans, you would have to add the green beans first, and then add other veggies.]
5. Add in the cooked rice along with soya sauce, vinegar, a little sugar, salt and pepper powder. Mix well.
6. Serve hot with paneer chili or stir fry veggies.

Unfortunately, the rice did not turn out well. I am not sure whether it was because I use brown rice or if it was because I did not fluff up the rice. The vegetable fried rice turned out too sticky.