Cook the rice and let it cool down.

Heat oil in a wok or a wide pan and sauté the onions and spring onions along with ginger garlic paste. Let the onions turn translucent.

Now add the rest of the finely chopped vegetables and sauté it on high heat until half way cooked. Make sure that the vegetables still have a texture to them.

Add the soy sauce, chili sauce, vinegar and ketchup and cook for 2 minutes.

Now add the cooked rice and toss gently to combine. Taste and add more salt if needed.

Serve with Gobi Manchurian or any other gravy!