In a medium bowl, rinse rice well and let it soak for 15 minutes.

Bring a large pot of salted 4 cups of water to a boil. Add the soaked, drained rice and cook. Stir in occasionally, so that they don't stick.

When the rice is al dente (or just cooked), remove the pot from heat and drain into a colander.

You can also rinse the rice in cool water so that they stop cooking and then drain it well. Drizzle oil and keep it aside.

Utilize the rice cooking time for "mise en place" (or prepping) of vegetables.

In a large saute pan/ wok, heat sesame oil. Add chili flakes, basil and garlic and sauté for 30 seconds. Add shrimp. Stir fry for 2 minutes and add onions. Stir fry for 2 minutes and add beans. Stir fry for another 2 minutes. Now add the remaining vegetables.

Add your choice of vegetables: mushrooms, broccoli, celery, baby corn, scallions, edamame, etc.

To the stir fried veggies, add the sauces and give it toss. Next add the drained, tossed rice and stir to combine and cook until the rice are hot and nicely coated.

Transfer the rice to a serving dish/ plate. Serve it immediately when hot with extra seasoning ingredients (like soy sauce or vinegar) on the side. Enjoy!