Rinse the rice thoroughly until the water runs clear to remove excess starch.

Soak the rice in water for 30 minutes, then drain it well.

In a pot, bring water to a gentle boil, adding salt and a few drops of toasted sesame oil.

Add the drained rice to the boiling water and cook uncovered on low to medium heat.

Once the rice is almost cooked but still al dente, remove the pot from the heat and drain the rice in a colander or sieve.

Pro Tip: To stop the rice from overcooking and sticking together, rinse it under cold water.

Cover the rice and set it aside to cool, or refrigerate for 30 minutes to speed up the process.

While the rice is cooling, finely chop all the vegetables and set them aside.

Chop the French beans very finely, as they take longer to cook than the other vegetables. You can also blanch them beforehand if preferred.

Optionally, add the French beans to the pan first and cook before adding the other vegetables.

Heat oil in a wok or large pan. Add the star anise and sauté for a few seconds until the oil becomes fragrant.

Add minced garlic and ginger, sautéing them briefly until they become aromatic (do not brown the garlic).

Add the white part of the spring onions and sauté for about 2 minutes.

Toss in the finely chopped French beans and stir-fry for 2-3 minutes over medium-high heat.

Add the remaining chopped vegetables (mushrooms, celery, etc.), and raise the heat to high. Stir-fry for 4-6 minutes, ensuring all veggies are cooked through but still retain their crispness.

Once the vegetables are almost cooked but still crunchy, add soy sauce, salt, and pepper. Stir quickly to combine.

Add the cooled rice and stir-fry everything for a few more minutes, making sure the rice is well-coated with the sauce.

Serve the veg fried rice hot on its own or pair with your favorite Chinese side dishes such as Veg Manchurian, Gobi Manchurian, Chilli Paneer, Spring Rolls, or Chilli Mushroom.