1. Soak rice for 10 minutes.
2. Cook and cool the rice and keep aside.
3. Cut onion, cabbage, capsicum finely and cut the spring onion into 1 inch pieces.
4. Grind ginger and green chillies into a coarse paste.
5. Heat a broad kadai with oil and first add the ginger-chilli paste.
6. After a minute, add sugar, onion, capsicum, cabbage and lastly the green gram sprouts one by one in order, frying each for a minute.
7. While frying add ajinomoto.
8. Lastly add spring onion, cooled rice, salt, white pepper powder and soya sauce.
9. Stir well till the rice gets heated.
10. Serve hot with any kind of korma or sauce of your choice.

Recipe courtesy: Rak`s Kitchen