Heat oil in a wok, pan or kadai. The most light-weighted wok is preferred to make Chinese.
Add finely chopped ginger and garlic. To it, add green chilli and sesame seeds (optional).
Cook for a min.
Next, add chopped onions, carrots, cabbage and capsicum.
Mix well. Cook for 2-3 mins on a high flame. Keep stirring and tossing.
Add spring onion greens and mix well.
Finally, add boiled rice.
To flavour, add salt, pepper, vinegar and soy sauce.
Mix/ Toss gently. Cook for 2-3 mins.
Garnish with spring onion green and serve hot.