Wash the rice, then soak it in a large bowl for 30 minutes.

In a large pot, add water, salt. Let the water come to a boil.

Drain the soaked rice, then add it to the boiling water.

Cook the rice on medium heat for 7-10 minutes. Check the rice at 6-7 minutes to make sure it has not become mushy.

When rice is cooked, drain it, then lay it on a large plate or baking sheet to separate the rice as it cools.

In a large wok or pan, add 1 tablespoon of oil, let it heat a little. Then break and add 1 large egg to it. Scramble the egg and then remove it from heat.

In the same pan, on low heat, add 1 tbsp oil and chopped garlic. Cook for a couple of minutes till fragrant.

Increase the heat to medium-high, add the frozen vegetables and cook for a couple of minutes. Add salt, black and white pepper powder, and soy sauce.

Mix well. Once the vegetables are thawed, add the boiled rice and mix until combined. Remove from heat, and mix in most of the scrambled egg and green onion.

Garnish with extra sliced green onion and scrambled eggs.

Serve with your favorite Asian stir-fries or Asian curry.