Wash and soak basmati rice for about 30 minutes. Drain the soaked rice and bring a large pot of water to a boil. Add salt and a little oil to the water. Once the water starts boiling, add the soaked rice and cook until it is almost done but not mushy. Drain the cooked rice immediately and spread it on a plate to cool completely. This helps prevent the grains from sticking together.

Heat oil in a large wok or pan on high flame. Add minced ginger, garlic, and chopped green chili. Stir and sauté for a few seconds until the raw aroma disappears and you get a nice fragrance.

Add chopped onion and stir fry for about a minute until it turns translucent. Add chopped cabbage, carrot, French beans, white part of the green onions, and tri colored bell peppers. Keep the flame high and stir fry for two to three minutes. The vegetables should stay slightly crunchy and not become soft.

Add schezwan sauce, red chili sauce, tomato ketchup, green chili sauce, soy sauce, and white vinegar. Sprinkle ground black pepper, salt, and ajinomoto if using. Stir everything well so that the vegetables are evenly coated with the sauces.

Add the paneer cubes and stir gently for a minute so they absorb the flavor. Now add half of the chopped green onions and spread the cooled rice into the wok. Toss everything together very gently using a spatula, making sure not to break the rice grains. Keep tossing on high flame until the rice gets well mixed with the sauce and vegetables. Adjust salt and pepper if needed.

Add chopped green onions and give a final toss. Remove from heat and serve hot. Schezwan Fried Rice tastes best when served fresh and hot with extra schezwan sauce or with chili paneer on the side.