Soak the rice in water for a few minutes and then cook it.
I use my instant pot to cook the rice. Measure the rice and then add water as needed and set it on rice mode. I also like to add a teaspoon of oil when cooking rice for fired rice as it helps to keep the rice from sticking.
Once the rice is cooked, let it sit for about 15 minutes and then carefully spread it on a tray or wide bowl. I also like to refrigerate the room temperature rice for few minutes until we get ready with the rest of the prep work. If planning ahead, make rice the day before and let it chill in the refrigerator.
Chop all the vegetables and keep it ready. We can either chop the vegetables finely in dice or in thin slices.
Heat a wok and then add oil.
Fry the minced garlic for about 30 secs and then immediately add the sliced onions.
Sauté it for a minute and then add the bell pepper. Fry it for 2 minutes.
Now add the rest of the vegetables and saute it for about 5-7 mins. Do not let the vegetables become mushy. They should have a crunch in them.
Add very little salt (if needed) and black pepper and mix well. Keep in mind that the soy sauce has lot of salt in it.
Next add all the sauces and vinegar and mix well.
At the end add the rice and carefully mix without breaking the grains.
Check for seasoning and serve hot.