Soak 1 1/2 cups brown rice for 5 minutes. Rinse and wash well. Add soaked brown rice and 1 1/2 cups water to the instant pot.

High Pressure for 24 minutes. Natural Release after 15 minutes.

This is what you should have. Let the rice cool and place rice in the fridge overnight or about 6 hours.

Day-old leftover brown rice.

Chop ginger and garlic. Slice green chilies. You'll also need shredded carrots and cabbage, diced onions, and frozen peas and corn rinsed under warm water. Make sure the peas and corn have been drained.

Heat up a wok on medium-high heat. Once hot, add oil.

Add ginger, garlic, and green chilies. Stir-fry for 30 seconds.

Add onions. Stir-fry for 40 seconds.

Now add the shredded carrots and cabbage. Stir-fry for 40 seconds.

Add the drained peas and corn. Stir-fry 40 seconds.

Now add the brown rice.

Followed by red chili sauce, dark soy sauce (or regular or GF soy sauce), and rice wine vinegar.

Stir well. Let the rice toast up for a couple of minutes. Add black pepper. Stir well.

Cook for a few minutes until rice is hot. Add scallions. Stir well. Turn off the stove.