Mixed vegetables rice

2 Cups Rice
4 – 5 Tablespoons Corn oil
1 Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
1 ½ Cups Water
2 Teaspoons Salt
1 Large Onion, chopped lengthwise
3 Cloves Garlic, chopped lengthwise
2 Inches Ginger, chopped lengthwise
1 Medium Green bell pepper, chopped lengthwise
1 Medium Red bell pepper, chopped lengthwise
2 Cups Mixed frozen vegetables
1 Piece Green chilies, chopped
2 Stalks Green onion, chopped with green leaves
1 – 2 Tablespoons Soya Sauce
¼ Teaspoon Black pepper

1. Wash the rice in several changes of water until the water turns clear. Soak the rice in lukewarm salted water for 30 minutes.
2. In medium pot heat 2 tablespoons oil, add cumin and mustard, cook on medium heat until spices start sputtering.
3. Add rice and stir-fry carefully for 2 - 3 minutes. Add water and 1 teaspoon salt. Bring to boil. Cover and simmer 20 – 25 minutes until rice is tender.
4. In a large pan heat remaining oil and add in onion, garlic and ginger. Fry until golden.
5. Add green pepper, red pepper, frozen vegetables, chili, green onion, fry 2 – 3 minutes. Keeping the vegetable crisp.
6. Add Soya sauce, remaining salt, pepper and mint.
7. Add the cooked rice; mix well with large fork or spoon. Serve hot.