Clean and soak rice for 30 minutes. Drain excess water and keep it aside
Heat water in a vessel, add 1 tbsp oil and salt. Bring water to boil
Add the drained rice and mix well
Cook until rice is al dente, it should be only 90% cooked. Drain excess water immediately to prevent further cooking of the rice
Rinse through cold water, this will prevent rice grains sticking. Once rice is cooled and drained, refrigerate for 30 minutes. This will give perfect texture to rice
Heat sesame oil in a pan. Add garlic and white part of spring onions with little green onions. Saute for 2-3 minutes
It's advisable to use blanched french beans, in case you haven't, add them to pan now
Saute for 2-3 minutes
Add all veggies and mix well.Saute until they are tender yet crunchy
Add salt and pepper. Mix well
Mix all sauces in a bowl,you can skip the other sauces and add only schezwan sauce but the addition of other sauces renders the right taste to the dish
Add the sauces to the pan and mix well
Add vinegar and mix well. Let the sauces bubble nicely over high heat
Add in the rice and gently mix without breaking the grains until rice is well coated with sauces
Keep on tossing on high flame for 2-3 mins and adjust the seasonings if required
Garnish with chopped Spring Onion greens and serve hot as is or with any Manchurian gravy
