Something's Cooking: Veggie Stir-fried rice

Hello after a looooong time. I have taken pics for a lot of recipes but haven't gotten down to blogging in a while. Started a lot of new activities since the last post. Will post pics soon. But now onto today's recipe. So heres one of my own creations which I know is appreciated by a lot of my friends. I have been asked for this recipe everytime I share it with them and so finally here it is. This is my take on Chinese fried rice with extra spice to it.

Ingredients:
1 Small Cabbage (Shredded thickly)
2 Carrots (Shredded Thickly)
1 Green Bell Pepper (Cut in long thin strips)
1 Bunch Green Onions (Cut in 1 inch pieces)
1 Pack Button Mushrooms (Quartered)
4 Green Chillies (Slit)
6 Cloves Garlic
1 inch piece Ginger
2 Tbsp Soy Sauce
2 Tbsp Chilli Bean Sauce (See pic)
1 Tbsp Distilled White Vinegar
1 Tbsp Lime Juice
3 Tbsp Olive Oil
Salt
1 cup Rice

Heat oil in a pan at medium high heat. When the oil heats up add the slit green chillies.

Shred or chop the cabbage and carrots into long strips. Add these to the pan.

Mix well. After 2 minutes add the bell pepper strips. At this point you can cook rice in another pan. Cook the rice until it is 80% done. Once cooked remove the pan from heat.

For the ginger-garlic paste, I use a handheld cheese shredder to shred the ginger and garlic. The resultant texture resembles the bottled ginger-garlic paste (which I loathe!!!). Add the fresh ginger-garlic paste to the veggies.

Add salt to draw the moisture out from the veggies. Cover and let the veggies cook at medium heat. Mix the veggies about every 5 mins until cooked. Now you can leave the veggies a little crisp or cook them till well done. The choice is yours. I like mine a little crisp. At this point add the green onions including the greens and the mushrooms.